Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Polenta with Mushroom Ragout

Print recipe & shopping list
Submitted by:
Makes: 4 servings adjust
"This delicious ragout is made up of two parts. The first is a blended mushroom gravy; the second is chopped mushrooms, celery, and thyme. Mix them together and you have a beautiful ragout to enjoy over your polenta" ~ Ani Phyo



  • 1 12 teaspoons Sea Salt
  • 1 clove Garlic, minced
  • 18 teaspoon Ground Black Pepper
  • 1 12 cups Cashews, dry

Step 1

To make polenta, process salt, garlic, and black pepper first. then add cashews and process. Place in a bowl.


  • 2 cups Frozen Whole Kernal Corn, or Fresh, about 1 1/2 pounds
  • 12 Lemon, juiced, about 1 tablespoon
  • 1 12 tablespoons Yellow Onion, chopped

Step 2

Next, pulse corn kernals with lemon juice. Place into bowl with cashews and onion. Mix well. Set aside.


  • 12 teaspoon Sea Salt
  • 1 clove Garlic
  • 1 12 teaspoons Apple Cider Vinegar
  • 13 cup Extra Virgin Olive Oil
  • 34 cup Fresh Mushrooms, any kind
  • 13 cup Water

Step 3

To make gravy, blend olive oil, 3/4 cup mushrooms, water, vinegar, garlic, and salt until smooth. Pour gravy into a bowl.


  • 2 cups Mushrooms, any kind, chopped
  • 12 stalk Celery, chopped
  • 2 teaspoons Fresh Thyme

Step 4

To make ragout, stir 2 cups mushrooms, celery, and thyme into the gravy base.

Step 5

To serve, use an ice cream scooper to scoop polenta onto four plates. Drizzle with ragout, and serve with a sprig of fresh rosemary as garnish. Will keep for two days in fridge.
Kitchen Monki sign up