Mushroom & Butter Bean Ragout with Creamy Parmesan Polenta

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Dietitian | Nutritionist

October 3, 2018 POSTED IN Recipes

A ragout is French in origin and simply means a hearty main dish stew. Typically ragouts are served with a grain, such as rice, pasta or polenta. Polenta is made from yellow-golden cornmeal and thickens in boiling water. It is sometimes referred to as “Italian grits” and can be used as a base for sauces and ragouts, much like pasta. Since polenta is made from corn, it is a great gluten-free substitute for most wheat, rye or barley side dishes. Cornmeal is sold as a refined grain or whole grain, depending if the outer parts of the grain are removed during processing. The outer parts of the grain, the germ and bran, are what provide you with protein, iron, fiber, B vitamins and other nutrients—so you want to make sure they are still intact and you are getting the whole grain. I love to use Bob’s Red Mill whole grain cornmeal for this delicious dish.

Mushroom & Butter Bean Ragout with Creamy Parmesan Polenta

SERVES: 4

INGREDIENTS

—Creamy Parmesan Polenta—

4 cups water

1 tablespoon butter

1 cup coarse whole grain cornmeal (polenta)

1/2 cup milk

1 cup grated Parmesan cheese

1/4 teaspoon each: sea salt and pepper

...

—White Bean & Mushroom Ragout—

1 tablespoon olive oil

4 cloves garlic, minced

1 red onion, sliced

3 small leeks, white and tender green parts only, cleaned and sliced

Pinch of red pepper flakes

1 tablespoon chopped fresh thyme

1/4 teaspoon sea salt

2 carrots, peeled and sliced

2 cups sliced shiitake mushrooms (may substitute for another variety of mushrooms)

1 tablespoon tomato paste

1/2 cup dry white wine* (see recipe note below)

1/4 cup water

1.5 cups cooked butter beans or other variety of white bean (about 1 can, rinsed and drained)

sea salt and pepper to taste

DIRECTIONS

Bring water, butter and salt to a boil in a large saucepan. Whisk in the polenta in a thin stream and constantly stir for 3-4 minutes to remove any lumps. Reduce to a simmer, stirring occasionally (about every 5 minutes), for 45 minutes until polenta is smooth and creamy. Add more water during the process if polenta gets too thick. Also, note that polenta tends to “burp” and shoot out at you while cooking—so be careful!

While polenta is cooking, heat oil in a saucepan over medium heat. Add garlic, onion, leeks, red pepper flakes, thyme and salt, and cook, stirring occasionally for about 5 minutes until onion start to soften. Add carrots and cook for an additional 2 minutes.

Add mushrooms and continue cooking, stirring occasionally until most of the liquid from the mushrooms is soaked up. Stir on tomato paste, wine, water, and beans and cook for an additional 5 minutes, until the sauce has slightly reduced and the beans are heated through.

Season with salt and pepper.

Once the polenta has cooked for 45 minutes, stir in the milk, parmesan cheese, salt and pepper. Keep warm until ready to serve. When cooked polenta is cooled it gets lumpy and hard, so be sure to keep it warm before serving.

Serve warm mushroom and butter bean ragout with creamy parmesan polenta.

Recipe Note: You may substitute dry white wine with white grape juice, apple juice or nonalcoholic white wine if you prefer.

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