Crispy polenta with mushroom ragout in wine

What does it include?

Ingredients

• 200 g instant polenta
• 800 ml vegetable broth
• 400 g of varied mushrooms
• 1 shallot or small onion
• 2 cloves of garlic
• 150 ml red wine
• 2 tablespoons tomato concentrate
• 2 tablespoons olive oil
• Salt, pepper and parsley

How to prepare it step by step?

Preparation

1. Bring the broth to a boil. Add the polenta in rain and cook 6-8 minutes, stirring until thickened.
2. Spread the hot polenta on a tray lined with plastic wrap or baking paper, leaving a thickness of 1 cm. Smooth and let cool completely (better 1-2 hours in the refrigerator to compact).
3. Chop the shallot and garlic. Clean and chop the mushrooms into similar sizes.
4. In a large frying pan, heat 2 tablespoons of oil, add the shallot and sauté for 4 minutes. Add the garlic and cook 1 minute.
5. Add the mushrooms and sauté over medium-high heat until they release liquid and brown (8-10 minutes). Season.
6. Add the red wine to deglaze and reduce for 3-4 minutes. Add the tomato concentrate and 50 ml of broth or water; Cook for 6-8 minutes until you obtain a juicy and tasty ragout.
7. Cut the cold polenta into strips or rectangles. Heat a frying pan with 2 tablespoons of oil and fry the polenta strips for 3-4 minutes per side until crispy and golden. Alternatively, bake at 220°C for 12-15 minutes, turning halfway through.
8. Serve the hot polenta strips with the mushroom ragout on top and decorate with chopped parsley.