mushroom ragù and polenta with fontina & roasted broccolini

Well, guys, we pulled it off: all the rich comforts of a meat ragù with no meat at all.

By: Anna Decker / 11/04/2015

Mushrooms and a dab of tomato paste cooked down in a bit of broth smell divine, just like we remember our moms sautéing mushrooms when we were kids. Served over silky polenta this is comfort in a bowl. Promise us you’ll eat your broccolini, too. Cook, relax and enjoy!

What you’ll need:

1 bunch broccolini 1 small yellow onion 1 lb mixed mushrooms (8 oz button; 4 oz cremini; 4 oz shiitake) 1 clove garlic 1 Tbsp tomato paste 8 oz vegetable broth fresh thyme sprigs 1 Tbsp butter ½ cup quick cooking polenta 2 oz fontina cheese olive oil coarse salt freshly ground black pepper all-purpose flour


rimmed baking sheet 1 large oven-proof skillet 1 medium saucepan box grater

Recipe steps:

  1. Roast broccolini

    Preheat oven to 425°F. Trim ends from broccolini and place on a rimmed baking sheet. Toss with 2 tablespoons olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Roast, shaking pan halfway through, until tender, 12–15 minutes.

  2. Prep vegetables

    Trim onion, halve, peel, and chop. Trim stems from mushrooms and thinly slice caps. Finely chop garlic. Heat 2 tablespoons oil in a large oven-proof skillet over medium-high. Add onion season with ½ teaspoon salt and several grinds pepper. Sauté until tender, 4 minutes.

  3. Sauté mushrooms

    Add mushrooms and garlic to skillet and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until mushrooms are tender and cooked down to about half their size, 8–10 minutes.

  4. Finish ragù

    Stir in tomato paste and cook 1 minute. Sprinkle 2 teaspoons flour over mushrooms and cook 1 minute. Add broth and thyme and bring to a simmer. Cook, stirring occasionally, until thickened, about 4 minutes. Stir in ½ tablespoon butter until melted and season to taste.

  5. Cook polenta

    Meanwhile, bring 2 ½ cups water to a boil and season with ½ teaspoon salt. Whisk in polenta and reduce heat to low. Cook, whisking often, until thickened and tender, about 5 minutes; whisk in remaining butter and season to taste. Grate fontina.

  6. Finish mushrooms

    Preheat broiler with rack in highest position. Sprinkle ragú with cheese and broil until melted and bubbly, about 3 minutes. Serve mushrooms over polenta with broccolini alongside. Enjoy!

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