Polenta com Ragu

Polenta com Ragu is a comforting Brazilian dish featuring creamy polenta topped with a rich and flavorful vegetarian ragu made from mushrooms, tomatoes, and spices. This hearty meal is perfect for a satisfying lunch, combining earthy flavors with a creamy texture.

Ingredients

• Cornmeal - 150 grams
• Vegetable broth - 600 ml
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Mushrooms - 200 grams, chopped
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Canned diced tomatoes - 400 grams
• Dried oregano - 1 teaspoon
• Dried thyme - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - for garnish
• Parmesan cheese - for serving (optional)

Steps

1. In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, stirring continuously to avoid lumps.
2. Reduce the heat to low and cook the polenta for about 20 minutes, stirring frequently until it is thick and creamy. Remove from heat and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
4. Add the diced carrots and bell pepper to the skillet, cooking for another 5 minutes until slightly softened.
5. Stir in the chopped mushrooms and cook until they release their moisture, about 5 minutes.
6. Add the canned diced tomatoes, oregano, thyme, salt, and black pepper to the skillet. Simmer for 10-15 minutes until the ragu thickens slightly.
7. Serve the creamy polenta in bowls, topped with the mushroom ragu. Garnish with fresh basil and sprinkle with Parmesan cheese if desired.

Nutrition

• Calories: 520
• Protein: 15 g
• Carbs: 80 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.6 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Provides essential vitamins and minerals from the variety of vegetables used.

Tags