This hearty, earthy mushroom ragout is served on a bed of creamy polenta and topped with a poached egg. A cozy meal we can’t get enough of.
At our blog, superman cooks, comfort food is always in season. Keith is a firm believer that a good meal prepared with love can truly warm the soul, and I could not agree more. This Polenta with Mushroom Ragout perfectly illustrates his theory. It is a savory and comforting dish made with simple ingredients that satisfies my cravings and warms me up on a cold day.
Each year when the weather begins to turn chilly, I habitually do a few things: neatly put away my open-toed shoes, happily unpack my favorite cozy sweaters, and begrudgingly adjust the thermostat. My body also slowly begins to go into “hibernation” mode. As the daylight hours become shorter, we naturally spend more time indoors and our bodies crave warm, savory foods. Keith must have read my mind because he came home wanting to make polenta the other day. Polenta has become one of my favorite foods. I order it at restaurants a lot because I never have the patience to make it at home and I feel guilty asking Keith to do so. It seems like harrowing work, the endless stirring and watching the pot. Keith quickly convinced me that this wasn’t the case. 
As I watched Keith cook, I was instantly reminded of how much I truly love this kind of food. This belly warming, comforting kind of meal feels like a warm bear hug on a chilly day. I admit I even played sous-chef for a few minutes, helping to stir the polenta into shape while Keith was working on other components. I am reminded that most truly great things in life require a bit of work, and this is no exception. All of the components work beautifully; the creamy polenta, the savory mushroom ragout, and the simple poached egg combine for a bite that feels like home. I’m definitely ready for winter meals in our kitchen: comforting, savory and satisfying food to be enjoyed while wearing cozy sweaters and wool socks.
Click here for our creamy polenta recipe.
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Mushroom Ragout and Creamy Polenta
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Hearty mushroom ragout atop creamy polenta, finished with a perfect poached egg. Pure comfort food!
Ingredients
- 1 1/2 lbs (680 g) mushrooms
- 1 tsp chopped fresh garlic
- 1 tsp chicken base
- 1/4 cups (60 ml) olive oil
- 1/2 tsp cracked black pepper
- 2 eggs
Instructions
TO PREPARE THE MUSHROOMS
- Preheat oven to 400°F (204°C).
- In an oven-safe sauté pan, heat olive oil and garlic over medium heat.
- Add chicken base and stir until dissolved.
- Add mushrooms and sauté until coated with oil.
- Place skillet in oven and allow to roast for 15 minutes, stirring occasionally.
While roasting, start to prepare polenta
To poach eggs
- Heat water in a small saucepan with a splash of vinegar until steaming but not boiling.
- Crack egg directly into water and cook until the white is set and the yolk is runny, about 4 minutes.
TO ASSEMBLE
- Place 1 cup of polenta in a bowl and top with ¼ of the mushrooms. Remove the egg from the water using a slotted spoon and place it on top of the mushrooms.
- Garnish with chopped chives and serve.
Notes
- For deeper mushroom flavor, sauté them in two batches to avoid steaming; ensure they brown nicely.
- Substitute vegetable broth and a pinch of nutritional yeast for the chicken base for a vegetarian version.
- Leftovers can be stored separately (ragout and polenta) in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 5
- Sodium: 500
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 20
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 200
Frequently Asked Questions
What type of mushrooms work best for the ragout?
A mix of cremini and shiitake mushrooms adds depth and earthiness to the ragout, but you can use any variety you prefer.
How do I achieve the perfect creamy texture for the polenta?
Slowly whisking the cornmeal into simmering water while continuously stirring will help achieve a smooth and creamy texture.
What is the best way to poach the egg for topping the dish?
To poach the egg, simmer water with a splash of vinegar, create a gentle whirlpool, and carefully crack the egg into the center, cooking it for about 3-4 minutes.
