Creamy Polenta with Mushroom Ragù

Ingredients

• •4 cups vegetable or chicken broth
• •1 cup whole milk
• •1 cup polenta cornmeal
• •4 tablespoons butter
• •½ cup grated Parmesan cheese
• •1 pound mixed mushrooms, sliced
• •1 can (14 oz) crushed tomatoes
• •3 cloves garlic, minced
• •2 tablespoons olive oil
• •1 teaspoon dried thyme
• •to taste salt and black pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat. Add mushrooms and cook until golden, about 5 minutes. Add garlic and thyme, stirring for 1 minute.
2. 2Stir in crushed tomatoes and simmer for 15 minutes until the ragù thickens. Season with salt and pepper, then set aside.
3. 3In a separate large pot, bring broth and milk to a boil. Slowly whisk in polenta cornmeal, stirring constantly to avoid lumps.
4. 4Reduce heat to low and continue stirring frequently for 20-25 minutes until the polenta is thick and creamy.
5. 5Stir in butter and Parmesan cheese until smooth and fully incorporated.
6. 6Divide polenta among serving bowls and top generously with the mushroom ragù.

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