Polenta With Wild Mushrooms Recipes

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POLENTA WITH WILD MUSHROOMS



Polenta With Wild Mushrooms image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 cup quick-cooking polenta
4 cups low-sodium chicken stock or broth
1 cup grated Parmigiano Reggiano
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 pound assorted cultivated wild mushrooms (portobello, cremini, shiitake, chanterelle, etc.), washed, trimmed and sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried

Steps:

  • Stir the polenta thoroughly into one cup of stock. Bring the rest of the stock to a boil, reduce heat to simmer and slowly add the polenta, stirring. Cook until mixture thickens, a couple of minutes. Stir in the cheese. Season with salt and pepper. Keep warm.
  • Heat the oil in a nonstick pan until it is very hot. Reduce the heat to medium high, and saute the mushrooms with the thyme until the mushrooms release their juices and the juices begin to evaporate. Season with salt and pepper. Spoon the mushrooms over the top of the polenta, and serve.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 663 milligrams, Sugar 2 grams

MUSHROOM POLENTA



Mushroom Polenta image

Creamy polenta topped with sautéed mushrooms is a classic heart-warming side dish. We've upped the umami flavor here by cooking the polenta in a mushroom broth, creating a delicious and rich version for the mushroom-lover in everyone.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.

WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE



Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese image

Provided by Molly Stevens

Categories     Milk/Cream     Cheese     Mushroom     Appetizer     Sauté     Cocktail Party     Cornmeal     Winter     Shallot     Parsley     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 first-course servings

Number Of Ingredients 17

Polenta:
2 cups whole milk
2 cups low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)*
1/2 cup (packed) coarsely grated Comté cheese
2 tablespoons (1/4 stick) butter
Mushroom Ragout:
3 tablespoons butter, divided
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 teaspoons balsamic vinegar
1/4 cup low-salt chicken broth
1/3 cup crème fraîche or whipping cream
1/3 cup chopped fresh parsley, divided
1/3 cup (packed) coarsely grated Comté cheese

Steps:

  • For polenta:
  • Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • For mushroom ragout:
  • Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
  • Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
  • Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.
  • MORE INFO:
  • Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comté is available at some supermarkets, cheese shops, and specialty foods stores.
  • *Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets. If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long.

CREAMY POLENTA WITH MUSHROOMS



Creamy Polenta With Mushrooms image

Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker - regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we've adapted a dish that was on the menu at the chef Chris Jaeckle's All'onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.

Provided by Sam Sifton

Categories     weekday, appetizer, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 cups minus 3 tablespoons whole milk
1 teaspoon salt, or to taste
1 3/4 cups polenta or cornmeal
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste
1/2 ounce dried porcini mushrooms
5 tablespoons cold unsalted butter, cut into pats, divided
1 clove garlic, peeled and minced
8 ounces fresh mushrooms, wild or cultivated, sliced thin
1 teaspoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

Steps:

  • For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
  • Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
  • Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
  • Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
  • Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
  • Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
  • Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 1 gram

POLENTA BITES WITH WILD MUSHROOMS AND FONTINA



Polenta Bites with Wild Mushrooms and Fontina image

Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible. A pinch of crushed red pepper flakes and a splash of Sherry vinegar punch up the flavor of the mushrooms.

Provided by Anna Stockwell

Categories     New Year's Eve     Hors D'Oeuvre     Cocktail Party     Hominy/Cornmeal/Masa     Mushroom     Fontina     Vegetarian     Wheat/Gluten-Free     Appetizer

Yield Makes 30

Number Of Ingredients 11

4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds)
2 tablespoons extra-virgin olive oil, plus more for brushing
1/4 cup (1/2 stick) unsalted butter
2 pounds assorted wild mushrooms (such as oyster, crimini, and/or stemmed shiitake), cut into thick slices
2 shallots, thinly sliced
1/4 cup Sherry vinegar
1 3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped parsley leaves
4 ounces Fontina cheese, coarsely grated (about 1 cup)

Steps:

  • Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through, about 25 minutes.
  • Meanwhile, melt butter with remaining 2 Tbsp. oil in large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley.
  • Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
  • Arrange polenta bites on a platter and serve.
  • Do Ahead
  • Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.

POLENTA SQUARES WITH WILD MUSHROOMS AND FONTINA



Polenta Squares with Wild Mushrooms and Fontina image

A mix of mushrooms gives the best range of textures and earthy flavors, and the assortment also looks more interesting than just one variety of mushroom would. Once the polenta is cold and set, it can be covered with plastic wrap and refrigerated for up to three days. This recipe is adapted from Martha Stewart's Appetizers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 3h20m

Yield Makes 24

Number Of Ingredients 7

Coarse salt
1 1/2 cups coarse-ground polenta
8 ounces mixed mushrooms, such as cremini, oyster, chanterelle, and hen-of-the-woods, trimmed and thinly sliced
1 shallot, thinly sliced
1 teaspoon packed fresh thyme leaves
3 tablespoons extra-virgin olive oil, plus more for brushing
1 1/2 cups shredded Italian fontina

Steps:

  • Bring 4 1/2 cups water to a boil in a large, heavy-bottomed pot; season with salt. Bring another 4 cups water to a simmer in a small saucepan. Gradually add polenta to large pot, whisking constantly until combined. Reduce heat until only one or two large bubbles break surface at a time, adjusting heat as necessary.
  • Whisk 2 ladlefuls of simmering water into polenta and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladlefuls of simmering water every 5 minutes, stirring often and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (Adjust heat as necessary.)
  • Pour polenta into a slightly damp 9-by-13-inch baking dish. Let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1 1/2 hours.
  • Preheat oven to 450 degrees. In a bowl, toss together mushrooms, shallot, thyme, and oil; season with salt.
  • Turn out polenta onto a cutting board. Cut into 24 pieces, and transfer to a rimmed baking sheet brushed with oil. Dividing evenly, brush tops with oil, then sprinkle with cheese and top with mushroom mixture. Roast until polenta is crisp on bottom, cheese is melted, and mushrooms are wilted and golden brown, about 25 minutes. Serve immediately.

WILD-MUSHROOM RAGU WITH POLENTA



Wild-Mushroom Ragu with Polenta image

This warm and comforting dish is perfect for winter nights.

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 17

2 ounces assorted dried wild mushrooms, such as shiitake, morel, oyster, porcini
2 1/2 cups boiling water
2 tablespoons olive oil
4 tablespoons unsalted butter
8 ounces white button mushrooms, sliced 1/4-inch thick (2 1/4 cups)
1 medium onion, peeled and finely chopped (1 cup)
3 cloves garlic, peeled and finely chopped (1 tablespoon)
2 ribs celery, strings removed, finely chopped (3/4 cup)
1/2 teaspoon dried savory
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon salt, plus more to taste
Freshly ground pepper, to taste
1 cup Pomi brand chopped tomatoes
1/2 cup dry Marsala wine
7 cups canned low-sodium or Homemade Chicken Stock, skimmed of fat
1 1/3 cups quick-cooking polenta

Steps:

  • Place the dried mushrooms in a medium mixing bowl, and cover with boiling water. Let the mushrooms stand until softened, about 20 minutes. Lift the mushrooms from the water, and gently squeeze the liquid back into the bowl. Cut the larger mushrooms in half, and strain the liquid through a cheesecloth-lined strainer; set aside.
  • In a large high-sided skillet, combine the olive oil and 2 tablespoons butter, and place the skillet over medium-high heat. Add the white button mushrooms, and saute, stirring frequently, until the mushrooms are golden, 10 to 12 minutes. Add the onions, garlic, celery, savory, thyme, marjoram, and adjust the seasoning with salt and pepper to taste. Reduce the heat to medium low, and saute until the onions are translucent and softened, about 10 minutes.
  • Add the dried mushrooms, reserved mushroom liquid, tomatoes, Marsala, and 2 cups chicken stock, and bring to a boil. Reduce heat to medium, and simmer the ragu until the liquid has thickened slightly and is reduced by two-thirds, 35 to 40 minutes.
  • Meanwhile, in a medium saucepan, combine the remaining 5 cups chicken stock, 2 tablespoons butter, and 1 teaspoon salt, and bring to a boil. While whisking rapidly, add the polenta in a thin steady stream. Reduce the heat to low, and cook the polenta, stirring occasionally, 3 to 4 minutes. Divide the polenta among six plates, cover each serving with the mushroom ragu; serve immediately.

CREAMY POLENTA WITH WILD MUSHROOMS



Creamy Polenta With Wild Mushrooms image

Eagle Mountain Outfitters takes groups on excursions into the Montana wilderness and then serves them gourmet meals! This is a wonderful dish made even more heavenly when served in the great outdoors! This would make a lovely side for your turkey this Thanksgiving!

Provided by Sharon123

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups yellow onions, chopped coarse (12 oz.)
1/2 cup white mushroom, chopped coarse (4 oz.)
2 tablespoons garlic, chopped fine
2 ounces dried porcini mushrooms, chopped coarse, rinsed and soaked in water 10 minutes (or cepe mushrooms)
5 fluid ounces olive oil, divided
4 teaspoons fresh basil, chopped fine or 1 teaspoon dried basil
1 teaspoon fresh oregano, chopped fine or 1/4 teaspoon dried oregano
2 quarts vegetable stock or 2 quarts chicken stock
12 ounces coarse polenta (or yellow cornmeal-about 1 1/2 cups)
salt and pepper, to taste
2 cups heavy cream
4 ounces aged asiago cheese, grated fine (or Fontine about 1/2 cup)
8 -10 fresh wild mushrooms (portobella, shitake, chanterelle, oyster, etc.)
fresh basil sprig (to garnish)

Steps:

  • Sauté the onions, white mushrooms, garlic and the porcini in 4 fl oz of olive oil until lightly colored. Add basil, oregano and stock; bring to a boil.
  • Slowly stir in polenta. Simmer for 10 minutes, stirring often. The polenta should be thick and creamy. Add more stock if needed. Adjust the seasonings and keep warm.
  • Just before serving, add cream and cheese and stir vigorously.
  • Sauté the wild mushrooms in the remaining olive oil until tender, about 10 minutes. Spoon the polenta onto warm plate and garnish with the wild mushrooms and a sprig of fresh basil. Enjoy!

Nutrition Facts : Calories 1092.3, Fat 81.1, SaturatedFat 32.6, Cholesterol 163, Sodium 81.2, Carbohydrate 87, Fiber 9.2, Sugar 3.8, Protein 12

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CREAMY POLENTA WITH WILD MUSHROOMS AND MASCARPONE
Prepare polenta. In a saucepan, bring milk to a simmer. Add polenta slowly, whisking until blended into the milk. Simmer, stirring occasionally, until polenta is thick, about 3-5 minutes. Remove from heat and stir in cream, cheese, salt, and pepper. Cover.
From thehopelesshousewife.com
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MASCARPONE POLENTA WITH WILD MUSHROOMS - CIAO ITALIA
For the Polenta In a large sauce pan, bring water to a boil. Slowly whisk in polenta, continue whisking until it thickens. Turn heat to low. Cook, stirring, for 30 minutes or until desired thickness. Add cream, mascarpone, butter, salt and pepper. Cook and stir another 5 minutes. Add Pecorino cheese and serve. For the Mushroom Sauté
From ciaoitalia.com
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POLENTA AND MUSHROOMS RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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POLENTA GRATIN WITH SAUTéED WILD MUSHROOMS RECIPE | SBS FOOD
For the sautéed mushrooms, heat oil in a large skillet over medium-high heat.Add eschalot and garlic and cook for 2 minutes, or until soft. Add mushrooms and thyme and cook for 6-8 minutes, or until golden brown and slightly soft.Add butter and cook for another 2 minutes. 2. Season with salt and pepper. Remove from heat. Reserve. 3.
From sbs.com.au
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POLENTA WITH WILD MUSHROOMS AND MARINARA SAUCE - NDTV FOOD
2015-02-04 1 pound wild mushrooms, like oysters or maitakes, cleaned and torn into small pieces if large 2 shallots, minced 2 garlic cloves, minced 1 teaspoon minced fresh thyme 1 teaspoon minced fresh rosemary or sage 1/4 cup dry white wine 1 tablespoon minced fresh parsley 1 cup Simple Tomato Sauce 1.
From food.ndtv.com
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WILD MUSHROOM RAGOUT OVER CREAMY POLENTA | EMERILS.COM
Place a 12-inch skillet over medium-high heat, and add the olive oil and the butter. When the butter begins to foam, add the diced onions and sauté until translucent, 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, stirring often, until they have released most of their liquid, about 10 minutes.
From emerils.com
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CHEESY POLENTA WITH WILD MUSHROOMS & THYME - CIAO CHOW …
2018-10-12 Cook the onion until softened, about two minutes. Add garlic and cook for another minute, stirring constantly. Add the mushrooms and olive oil. Cook for 8 – 10 minutes until mushrooms are tender and liquid is evaporated, stirring occasionally. Stir in chicken stock and fresh thyme. Cook and stir for 1 minute. In a small bowl combine heavy ...
From ciaochowbambina.com
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BAKED POLENTA WITH WILD MUSHROOMS • DELICIOUS FROM SCRATCH
Stir in the crème fraîche (or vegan substitute) and herbs, then season with nutmeg, salt and pepper to taste. Assembly. Starting with mushrooms, layer sauce and polenta rounds with a little cheese on one or two of the layers if using. I used an oven-proof dish about 30cm in diameter. Use the in-between cut out pieces of polenta on the bottom ...
From deliciousfromscratch.com
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CREAMY VEGAN POLENTA WITH WILD MUSHROOM AND TOMATO RAGU
2019-01-22 Add the cherry tomatoes, black pepper, and 1 1/4 teaspoons kosher salt. Cook until the tomatoes burst, about 6-7 minutes. If the tomatoes or mushrooms start to burn, lower the heat. Pour in the marinara sauce and stir to coat the vegetables. Pour in the white wine and bring the mixture to a simmer.
From rainbowplantlife.com
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WILD MUSHROOM RAGú WITH CREAMY POLENTA - CONNOISSEURUS VEG
2016-09-12 Instructions. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add mushrooms and cook for 10 minutes until reduced and caramelized, stirring only a few times. Season with salt and pepper to taste. Add garlic, shallot, rosemary and oregano, and cook for 5 more minutes.
From connoisseurusveg.com
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Top Asked Questions

How to cook polenta with mushrooms?
Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley. Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes. Arrange polenta bites on a platter and serve.
How do you cook polenta in Ragu?
Reduce heat to low and let cook until thick, stirring often, about 15 to 20 minutes. Stir in non-dairy butter and a pinch each of salt and pepper. While the polenta is simmering, finish the ragú. Add the vegetable broth to the mushroom sauce, reduce heat to low and simmer until polenta is done cooking.
How do you cook polenta in a sauce?
Stir in non-dairy butter and a pinch each of salt and pepper. While the polenta is simmering, finish the ragú. Add the vegetable broth to the mushroom sauce, reduce heat to low and simmer until polenta is done cooking. Remove the ragú from heat and whisk in 1 tablespoon (15 g) butter.
What is creamy polenta made of?
Creamy polenta is topped with a wild mushroom ragú that's cooked up in an herbed red wine tomato sauce to make this irresistible vegan bowl of coziness! The perfect meal for a chilly fall evening. Heat the olive oil in a large saucepan or Dutch oven over medium heat.

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