Crispy Polenta with Mushroom Ragout

Crispy seared polenta slices topped with a savory mushroom, tomato, shallot, and thyme ragout, finished with Parmesan for an easy vegetarian meal.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 tube prepared polenta
• 12 oz cremini mushrooms
• 1 medium shallot
• 1 cup diced tomatoes
• 0.5 cup vegetable broth
• 1 tsp fresh thyme
• 2 tbsp olive oil
• 0.25 cup parmesan cheese
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Slice the polenta into eight 1/2-inch-thick rounds. Wipe the mushrooms clean and slice them. Mince the shallot. (about 5 min)
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the polenta slices and sear for 4 to 5 minutes per side, until crisp and golden. Transfer to plates. (about 10 min) — Medium-high heat
3. Add the remaining 1 tablespoon olive oil to the skillet. Add the mushrooms and shallot, season with the salt and pepper, and sauté for 5 to 6 minutes, until the mushrooms are browned and the shallot is tender. (about 6 min) — Medium-high heat
4. Stir in the tomatoes, broth, and thyme. Simmer for 4 to 5 minutes, stirring occasionally, until the ragout thickens slightly. (about 5 min) — Medium heat
5. Spoon the mushroom ragout over the crispy polenta and sprinkle with Parmesan. (about 1 min)