Polenta with Mushroom Ragu

Ingredients

• 1/2 cup corn polenta
• 2 cups water
• 8 oz mixed mushrooms (e.g., cremini, shiitake, button)
• 2 garlic cloves
• 1/2 cup canned diced tomatoes
• 2 tbsp olive oil
• 2 tbsp parmesan cheese, grated(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   In a medium saucepan bring water to a boil, add a pinch of salt, then whisk in the polenta slowly; reduce heat to low and simmer, stirring frequently, for about 15 minutes until thick and creamy.

2. 2

   While the polenta cooks, heat olive oil in a skillet over medium heat; add minced garlic and sauté for 30 seconds.

3. 3

   Add the sliced mushrooms to the skillet, cooking 5‑7 minutes until they release moisture and begin to brown.

4. 4

   Stir in the diced tomatoes, season with salt and pepper, and simmer the ragu for another 5 minutes while the polenta finishes.

5. 5

   Divide the polenta onto two plates, top each with the mushroom‑tomato ragu, and sprinkle with grated Parmesan if desired.