Rosemary-Mushroom Ragu
with Polenta & Parmesan Crisps
Creamy parmesan polenta topped with tomato ragu is Italian comfort food, but fancy. Mushrooms, dressed in a luxurious rosemary ragu, are the stars of this opulent dinner. For a bit of culinary bling, we top the ensemble with lacy, nutty parmesan crisps.
Nutrition (per serving)
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INGREDIENTS
- 1 shallot, peeled and diced
- 1 carrot, peeled and grated
- 8 oz cremini mushrooms, trimmed and quartered
- 3 garlic cloves, peeled and minced
- 0.25 oz rosemary, half leaves minced and half reserved for your own use
- 1/4 cup Marsala cooking wine
- 13.76 oz crushed tomatoes
- 2 tbsp vegan parmesan (divided)
- 1/2 cup polenta
- 2 tbsp vegan butter
- 0.25 oz basil, leaves torn
- 1 tbsp + 1/4 tsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp olive oil in large pot over medium-high heat. Cook shallot, carrot, and mushrooms until browned, 10 to 14 minutes. Stir in garlic, minced rosemary, and a pinch of salt and pepper and cook until fragrant, about 1 minute. Stir in wine and crushed tomatoes, scraping up browned bits from bottom of pot. Simmer until sauce is slightly thickened, 8 to 10 minutes.
Meanwhile, brush small nonstick skillet with ¼ tsp olive oil over medium-high heat. Sprinkle just half the parmesan and a pinch of pepper into two small circles and cook until melted, golden, and crispy, about 30 seconds per side. Transfer to paper towel-lined plate and set aside.
Combine 2½ cups water, ¼ tsp salt, and a pinch of pepper in medium saucepan and bring to a simmer over medium-high heat. Slowly add polenta, whisking continuously, until thickened, 2 to 3 minutes. Remove from heat and whisk in butter and remaining parmesan.
Divide polenta between bowls and top with ragu. Sprinkle with basil and serve with parmesan crisps. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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