Simple Way to Make Soft polenta with mushroom ragout

Hello Everyone, I hope you’re in good health and happiness today. One thing that is inseparable in human lifestyle is eating. Of course, in improvement to in regards to the taste, we must in addition attach importance to health. Eating fine and healthy foods that are beneficial intended for the body so that the human body is always in a proper state. Regarding those of you who still enjoy to consume fast food, I suggest to stop and start cooking all on your own.

Soft polenta with mushroom ragout

You certainly know that the meals you consume daily has a wonderful effect on your body health plus standard of living. In fact, healthy food may come in a simple version in addition to form, at a low price and even easy to reach. Healthy food it isn’t just focused on expensive organic ingredients that are common in big supermarkets.

The rise of popular diet styles and even trends has caused a bit regarding confusion on so-called healthy foods. In fact , this trend often distracts from the particular most critical basic nutritional principles. In reality, all you need to know is the basic principles and content regarding different varieties of foodstuffs and adjust all of them to the needs from the body.

Consequently healthy food is a food that you cook yourself, you can choose typically the ingredients that are suitable for the health of your own body. Cooking is an easy exercise, everyone is able to cook, no need to have cooking courses for being an expert inside cooking, just know the recipe plus try to practice it. Today we are going to going to make something special, Soft polenta with mushroom ragout. This is one of my favorite tested recipes, This time I will make this a little more unique than usual.

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Attention! ALLERGENS Contains milk , soy , sesame and lactose.

Ingredients of Soft polenta with mushroom ragout

  • 1/4 cup (about 5g) dried porcini mushrooms
  • 1/2 cup (125ml) boiling water
  • 1 3/4 cups (435ml) milk
  • 1 3/4 cups (435ml) Massel chicken style liquid stock
  • 1/4 teaspoon salt
  • 2/3 cup (110g) polenta
  • 80g (1 cup) finely grated parmesan
  • 2 tablespoons extra virgin olive oil
  • 6 garlic cloves, thinly sliced widthways
  • 4 shallots, thinly sliced widthways
  • 100g butter
  • 200g king brown mushrooms, thickly sliced
  • 200g chestnut mushrooms
  • 200g Swiss brown mushrooms
  • 1/2 cup (125ml) dry white wine
  • 6 sprigs thyme
  • 1/4 cup coarsely chopped flat-leaf parsley

Steps To Make Soft polenta with mushroom ragout


  • Step 1
    Place dried porcini mushrooms in a small heatproof bowl. Cover with boiling water and set aside to soak.
  • Step 2
    Combine milk, chicken stock and salt in a medium heavy-based saucepan over medium heat. Bring to boil, then while whisking, add polenta in a slow, steady stream until incorporated. Cook, stirring occasionally with a wooden spoon, for 30 minutes or until polenta is tender. Stir through 1/2 cup (50g) parmesan. Remove from heat and keep in a warm place until required.
  • Step 3
    Meanwhile, heat oil in a large casserole pan over medium-high heat. Add garlic and shallots, and cook, stirring occasionally, for 3-4 minutes or until soft. Increase heat to high. Add butter, mushrooms, wine, thyme, porcini and porcini water, and cook, covered, for 4 minutes. Reduce heat to low and cook, uncovered, for 5-6 minutes or until mushrooms soften.
  • Step 4
    To serve, stir chopped parsley through ragout. Divide polenta among bowls, then top with ragout and sprinkle remaining parmesan.
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What do you think ? It’s uncomplicated, isn’t it ? I’m sure everyone can easily make it home including you. Nothing at all is impossible if you want in order to try. Thank you for your time. Also, examine out other interesting recipes on this specific website, Don’t forget to bookmark this page in the browser so you can easily access it faster later, make sure you talk about it with your loved ones, friends, and colleagues. Thanks for listening, Delighted Cooking!