YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Creamy Polenta
Savor a comforting bowl of earthy mushroom ragu enriched with tender cannellini beans, aromatic garlic, and a hint of thyme, served over a silky, creamy polenta base and crowned with a perfectly poached egg. This dish offers a luxurious, homey delight with a satisfying balance of flavors and textures.
INGREDIENTS
4 oz White Mushrooms
1/4 medium Yellow Onion
1 clove Garlic
1 tbsp Tomato Paste
1/4 cup Diced Tomatoes
3/4 cup Cannellini Beans (cooked)
1/2 tbsp Olive Oil
Pinch Dried Thyme
1/4 cup dry Stone-Ground Polenta
1 cup Water
1 tbsp Grated Parmesan Cheese
1 Large Egg
1 Large Egg White
PREPARATION
Finely chop the mushrooms, onion, and garlic.
In a saucepan over medium heat, warm the olive oil. Add the garlic and onion, sautéing until softened and translucent.
Add the mushrooms and cook until they release their moisture and begin to brown.
Stir in the tomato paste and diced tomatoes. Sprinkle in the dried thyme, and season with salt and pepper to taste.
Gently fold in the cannellini beans and let the mixture simmer for 5-7 minutes to meld the flavors. Keep warm on low heat.
Meanwhile, bring 1 cup of water to a boil in a separate small saucepan. Slowly whisk in the dry polenta, reducing the heat to low. Continue stirring frequently until the polenta thickens into a smooth, creamy consistency, about 5-7 minutes.
Once the polenta is ready, stir in the grated Parmesan cheese.
For the egg topping, gently poach the large egg and separately poach the egg white, or scramble the egg white quickly while keeping the yolk intact. Alternatively, you can cook them in a small non-stick pan to your desired doneness.
To assemble, spoon a generous portion of creamy polenta into a bowl, top with a hearty serving of the mushroom ragu, and place the cooked egg and egg white on top.
Finish with a light sprinkle of extra Parmesan or herbs if desired, and serve immediately.