Marco Polenta

Marco Polenta is a hearty and flavorful dish that combines the creamy elegance of Parmesan-infused polenta with a rustic mushroom and tomato ragu. This easy-to-make recipe is perfect for weeknight dinners or casual entertaining, as it comes together in just 40 minutes. The polenta, made from coarse cornmeal, is simmered to velvety perfection with butter and Parmesan, offering a rich and comforting base. The ragu, featuring sautéed shallots, garlic, and tender button mushrooms simmered in a fragrant blend of diced tomatoes, vegetable broth, oregano, and fresh basil, bursts with robust, savory flavors. Each bite is a delightful harmony of creamy, tangy, and earthy notes. Serve this dish as a vegetarian main course or a stunning side dish, garnished with extra Parmesan and basil for an added touch of elegance. Whether you’re seeking a cozy meal or an inspired Italian-style comfort food recipe, Marco Polenta satisfies on every level.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Polenta (coarse cornmeal)
• 4 cups Water
• 1 teaspoon Salt
• 2 tablespoons Butter
• 1 cup Parmesan cheese, grated
• 2 tablespoons Olive oil
• 2 small Shallots, finely chopped
• 2 Garlic cloves, minced
• 8 ounces Button mushrooms, sliced
• 1 cup Canned diced tomatoes
• 0.5 cup Vegetable broth
• 1 teaspoon Dried oregano
• 5 Fresh basil leaves, torn
• 0.5 teaspoon Ground black pepper

Directions

Step 1

In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil.

Step 2

Gradually whisk in the polenta in a steady stream to prevent clumping.

Step 3

Lower the heat to a gentle simmer and cook, stirring frequently, for about 20-25 minutes until the polenta thickens and becomes creamy.

Step 4

Remove the saucepan from heat and stir in butter and Parmesan cheese until melted and fully incorporated. Set aside and keep warm.

Step 5

Heat olive oil in a large skillet over medium heat.

Step 6

Add the shallots and garlic, cooking for 2-3 minutes until fragrant and translucent.

Step 7

Stir in the sliced mushrooms and cook until browned and softened, about 5-7 minutes.

Step 8

Add the diced tomatoes, vegetable broth, dried oregano, black pepper, and a pinch of salt to the skillet. Stir well to combine.

Step 9

Reduce the heat to low and simmer the ragu for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 10

Turn off the heat and stir in the fresh basil leaves.

Step 11

To serve, scoop a generous portion of the creamy polenta into a bowl or onto a plate.

Step 12

Top the polenta with the mushroom and tomato ragu. Sprinkle additional Parmesan cheese and fresh basil if desired.

Nutrition Facts

Serving size	1999 grams (1999.0g)

Amount per serving	% Daily Value*
Calories	1914

Total Fat 87.70g	112%
Saturated Fat 35.50g	178%
Polyunsaturated Fat 5.80g
Cholesterol 151mg	50%
Sodium 4511mg	196%
Total Carbohydrate 222.80g	81%
Dietary Fiber 20.90g	75%
Total Sugars 18.00g
Protein 64.70g	129%

Vitamin D 27IU	136%
Calcium 1132mg	87%
Iron 10mg	58%
Potassium 1819mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 13.3%

Carbs: 46.0%