Polenta With Mushroom Ragù

Instructions

1. Step 1

   Heat 2 tbsp (30 ml) of the olive oil in a large sauté pan over high heat. Add the mushrooms and cook, stirring occasionally, until deeply browned; transfer them to a plate.

   Timer: 10 min (fixed)

   Ingredients used: 600.0 gr Mushroom, 30.0 ml Olive Oil

   Cookware: plate, saute pan, wooden spoon

2. Step 2

   Reduce to medium heat and add the remaining 1 tbsp (15 ml) olive oil. Add the onion and cook until soft and lightly golden.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: saute pan, wooden spoon

3. Step 3

   Add the garlic, tomato paste, and thyme. Cook while stirring until the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 gr Fresh Thyme, 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: saute pan, wooden spoon

4. Step 4

   Pour in the wine and scrape up the browned residue. Simmer over medium heat until the wine is reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: saute pan, wooden spoon

5. Step 5

   Return the browned mushrooms to the pan. Add the vegetable stock, ⅝ tsp (4 gr) salt, and black pepper; bring to a simmer, then cook over low heat until thickened.

   Timer: 15 min (fixed)

   Ingredients used: 4.0 gr Fine Salt, 2.0 gr Ground Black Pepper, 300.0 ml Vegetable Stock

   Cookware: saute pan, wooden spoon

6. Step 6

   Meanwhile, combine the water, milk, and remaining ⅞ tsp (5 gr) salt in a large saucepan. Bring just to a simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 5.0 gr Fine Salt, 750.0 ml Water, 250.0 ml Whole Milk

   Cookware: saucepan, wooden spoon

7. Step 7

   Whisk continuously while adding the polenta in a slow, steady stream. Continue whisking until the mixture is smooth and begins to thicken.

   Timer: 2 min (fixed)

   Ingredients used: 200.0 gr Polenta

   Cookware: saucepan, whisk

8. Step 8

   Reduce to low heat and cook the polenta until tender and creamy, stirring frequently and scraping the bottom of the saucepan.

   Timer: 25 min (fixed)

   Cookware: saucepan, wooden spoon

9. Step 9

   Remove the polenta from the heat. Stir in the butter and Parmesan until melted and smooth.

   Timer: 2 min (fixed)

   Ingredients used: 50.0 gr Parmesan Cheese, 30.0 gr Unsalted Butter

   Cookware: saucepan, wooden spoon

10. Step 10

    Remove the mushroom ragù from the heat and stir in the parsley. Spoon the polenta into bowls and top with the ragù.

    Timer: 2 min (fixed)

    Ingredients used: 15.0 gr Parsley

    Cookware: saute pan, wooden spoon