Choose large shape for the Polenta
In a flat form, the heat is distributed more evenly. The Polenta should have enough space to the source.
Northern Italian Inspired Recipe
Baked Polenta with Mushroom Ragout
A mixed mushroom ragout with balsamic and Parsley makes it a vegetarian main dish.
Total time
1 hr
Calories
510 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Polenta without constant stirring and watery mushrooms
In the oven, corn semolina swells evenly without adding to the bottom of the pot. Use a sufficiently large, oven-resistant shape and stir thoroughly after half the time. The mushroom ragout succeeds in parallel in a wide pan. Only browned mushrooms are combined with Leek and little broth so that the ragout tastes intensely instead of soupy.
Vegetarian Dinners
Dinner
Autumn Recipes
Vegetables
Recipe
Baked Polenta with Mushroom Ragout
Creamy Parmesan polenta cooks gently in the oven while a mushroom, leek and thyme ragout develops rich roasted flavours on the hob.
Ingredients
4 servings
Method
-
1
Polenta
Preheat the oven to 190 °C top/bottom heat. Mix Polenta with 900 ml of hot broth and milk in an oiled casserole.
-
2
Let the furnace swell
Cover the form and bake for 30 to 35 minutes. Gently open after 18 minutes and stir the Polenta thoroughly.
-
3
mushrooms tanning
Cut or pluck mushrooms depending on the variety. Heat oil in a wide pan and tan the mushrooms in two portions.
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4
Finish Ragout
Return all mushrooms. Fry Leek, garlic and thyme for 3 minutes. Add 120 ml of broth and let it boil for 4 minutes.
-
5
Season and serve
Mix the balsamic acid and Parsley into the ragout. rest the parmesan and butter under the finished Polenta, taste both and serve immediately together.
Kitchen know-how
Tips for Baked Polenta with Mushroom Ragout
mushrooms dry and hot roast
Wet mushrooms or an overcrowded pan give little roasted flavors. Salt them only after they are browned.
Variations
How to adapt this recipe
Replace milk with unsweetened oat drink, butter with olive oil and parmesan with two tablespoons of yeast flakes.
Stir 80 g of mild gorgonzola instead of parmesan into the hot Polenta and reduce the additional salt.
Nutrition per serving
510kcal
59.0 gCarbohydrates
18.0 gProtein
23.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Baked Polenta with Mushroom Ragout
Mushrooms, Oyster mushrooms and king oyster mushrooms are well available. porcini mushrooms or chanterelles can replace a part depending on the season.
Yes, but it takes much less time and fluid. Prepare it on the stove according to the package and cook only the ragout in parallel.
Polenta should be spread into the hot liquid while stirring. Small lumps can be dissolved with the snow broom when stirring.
Freshly it is the creamiest. Festive remains can be cut into slices and fry crispy the next day with some oil.
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