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🍽️ Creamy Polenta with Mushroom Ragout

364 kcal · 30 min · 4 servings

Ingredients

• 550 ml milk (3.5% fat)
• salt
• 150 g instant polenta (corn grits)
• 400 g mixed mushrooms (e.g. shiitake, king oyster, oyster mushrooms)
• 1 large onion (100 g)
• 4 tomatoes
• 4 tbsp olive oil
• pepper
• 75 g parmesan block (30% fat in dry matter)
• 0.5 bunch chives (10 g)

Instructions

1. 1. Pour the milk and salt into a pot and bring the mixture to a boil.
2. 2. Stir in the polenta semolina and let the mixture boil briefly again.
3. 3. Turn off the heat and let the polenta swell under a lid for 20 minutes.
4. 4. Clean the mushrooms and chop them into small pieces if necessary.
5. 5. Peel the onion and cut it into fine cubes.
6. 6. Wash the tomatoes and cut them into cubes as well.
7. 7. Heat two tablespoons of olive oil in a frying pan.
8. 8. Sauté the onion cubes for two minutes over medium heat.
9. 9. Add the mushrooms and fry them for five minutes.
10. 10. Add the tomato cubes and simmer everything for another four minutes.
11. 11. Pour in five tablespoons of water and season the mixture with salt and pepper.
12. 12. Grate the Parmesan finely and stir it into the polenta along with the remaining oil.
13. 13. Finally, season the polenta to taste with salt and pepper.
14. 14. Wash the chives, shake them dry, and cut them into fine rings.
15. 15. Spread the polenta onto plates and top with the mushroom mixture.
16. 16. Garnish the dish with the chive rings at the end.

Nutrition per serving

• kcal: 364
• Protein: 17 g · Fett/Fat: 25 g · Carbs: 17 g