Polenta com Ragu de Cogumelos

Polenta com Ragu de Cogumelos is a comforting Brazilian dish featuring creamy polenta topped with a rich and savory mushroom ragout. This vegetarian delight is perfect for a cozy dinner, combining earthy flavors and a satisfying texture.

Ingredients

• Polenta - 150 grams
• Water - 500 milliliters
• Salt - 1 teaspoon
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Mixed mushrooms (such as shiitake, cremini, and button) - 300 grams, sliced
• Vegetable broth - 150 milliliters
• Thyme - 1 teaspoon, fresh or dried
• Black pepper - 1/2 teaspoon
• Parmesan cheese - 30 grams, grated (optional)
• Fresh parsley - for garnish

Steps

1. In a medium pot, bring 500 milliliters of water to a boil. Add 1 teaspoon of salt and gradually whisk in 150 grams of polenta. Reduce heat to low and cook, stirring frequently, for about 25 minutes until thickened.
2. While the polenta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 small finely chopped onion and sauté until translucent, about 5 minutes.
3. Add 2 minced garlic cloves to the skillet and cook for an additional minute until fragrant.
4. Stir in 300 grams of sliced mixed mushrooms and cook for about 10 minutes, or until they are browned and tender.
5. Pour in 150 milliliters of vegetable broth, add 1 teaspoon of thyme, and season with 1/2 teaspoon of black pepper. Let the mixture simmer for about 10 minutes until the sauce thickens slightly.
6. Preheat the oven to 180°C (350°F). Once the polenta has thickened, spread it evenly in a greased baking dish. Pour the mushroom ragout over the top of the polenta.
7. If using, sprinkle 30 grams of grated Parmesan cheese over the mushroom ragout. Bake in the preheated oven for 15 minutes until heated through and slightly golden on top.
8. Remove from the oven, let it cool for a few minutes, and garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from polenta and mushrooms, promoting digestive health.
• Contains antioxidants from mushrooms, which can help boost the immune system.

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