YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Creamy Polenta
Enjoy a comforting bowl of Hearty Mushroom Ragu with Creamy Polenta. This dish features a robust mushroom and lentil ragu enriched with savory elements like cannellini beans, a hint of garlic and onion, and finished with a sprinkle of Parmesan and nutritional yeast. Paired with silky, creamy polenta, it's a warming meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
1/2 cup dry polenta (81g)
150g mixed mushrooms
1 small yellow onion (50g)
1 garlic clove
1 tsp olive oil
1/2 cup vegetable broth
1/4 cup lowfat milk
1/2 cup cooked lentils
1/4 cup cannellini beans
2 tbsp grated Parmesan cheese
2 tbsp nutritional yeast
PREPARATION
Bring 2 cups of water to a simmer in a small pot. Slowly whisk in the 1/2 cup of dry polenta and a pinch of salt. Stir frequently to prevent lumps and cook on low heat until creamy, about 20-25 minutes. If needed, stir in a little more water for desired consistency, then finish with 1/4 cup lowfat milk to enhance creaminess.
Meanwhile, finely chop the onion and garlic. Clean and slice the mushrooms.
Heat 1 tsp of olive oil in a large skillet over medium heat. Sauté the onion until translucent, then add garlic and cook for another minute.
Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.
Stir in the cooked lentils and cannellini beans, then pour in 1/2 cup of vegetable broth to deglaze the pan. Allow the mixture to simmer for 5 minutes so the flavors meld together.
Season the ragu with salt and pepper to taste. Remove from heat and stir in the grated Parmesan cheese.
To serve, spoon a generous portion of the creamy polenta into a bowl and top with the hearty mushroom ragu. Sprinkle the nutritional yeast over the top as a final, savory touch.