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Creamy Polenta with Mushroom Ragu
Cozy up to a warm bowl of this comforting vegetarian dish that puts mushrooms in the spotlight. Creamy, dreamy polenta is made with porcini mushroom broth for umami and Grana Padano cheese for salty richness. The polenta is paired with mixed mushrooms like cremini and shiitake that are sautéed and cooked down until they resemble an Italian ragu. A dollop of porcini mushroom-infused cream on top is the finishing touch on this rich, deeply savory meal.
Nutritional facts
Protein
17g
Carbs
43g
Calories
570
Fat
37g
Ingredients
American Grana Cheese, Chives, Canola and Olive Oil Blend, Bay Leaf, Butter, Red Onion, Shiitake Mushrooms, Black Pepper, Garlic, Heavy Cream, Onion, Kosher Salt, Porcini Mushroom, Polenta, Crimini Mushroom, Thyme, Thyme, Whole Milk
Reviews
4.0
Based on 217 reviews
Needs green veg
Leann Griffin · 10/25/23
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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