Creamy Gluten-Free Polenta with Wild Mushroom Ragù

Celiac.com 05/01/2025 - Polenta, a humble yet hearty dish, traces its origins to Northern Italy, where peasants once relied on stone-ground cornmeal as a staple food. Before corn arrived from the Americas, polenta was made from spelt or farro—grains that are now off-limits to gluten-free eaters. Today, creamy polenta remains a beloved comfort food, especially when paired with a deeply flavorful ragù. This version features a rich mushroom sauce, inspired by the foraged fungi of Italian woodlands, where wild porcini and chanterelles would have simmered slowly over open fires. The result is a dish that’s both rustic and refined—naturally gluten-free and deeply satisfying.

Creamy Gluten-Free Polenta with Wild Mushroom Ragù Recipe:

Ingredients

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For the Polenta:

• 1 cup fine yellow cornmeal (certified gluten-free)
• 4 cups vegetable or chicken broth (or water)
• 1 tsp sea salt
• 2 tbsp butter or olive oil
• ¼ cup grated Parmesan cheese (optional, omit for vegan)

For the Mushroom Ragù:

• 2 tbsp olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 lb mixed mushrooms (cremini, shiitake, or wild), sliced
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ cup dry white wine (or vegetable broth)
• 1 cup tomato passata (or crushed tomatoes)
• 1 tbsp tamari (gluten-free soy sauce)
• Salt and black pepper to taste
• Fresh rosemary or thyme for garnish

Instructions

1. Prepare the Polenta:

• In a medium pot, bring broth (or water) to a boil. Gradually whisk in cornmeal, stirring constantly to prevent lumps.
• Reduce heat to low and simmer for 20-25 minutes, stirring frequently, until thick and creamy.
• Stir in butter, Parmesan (if using), and salt. Cover and keep warm.

2. Make the Mushroom Ragù:

• Heat olive oil in a large skillet over medium heat. Add shallot and garlic, sautéing until fragrant (about 2 minutes).
• Add mushrooms and thyme, cooking until they release their juices and brown slightly (8-10 minutes).
• Deglaze with white wine, scraping up any browned bits. Let simmer until reduced by half.
• Stir in tomato passata and tamari. Simmer for 10 minutes until thickened. Season with salt and pepper.

3. Serve:

• Spoon creamy polenta into bowls and top generously with mushroom ragù. Garnish with fresh herbs.

A Dish That Nourishes Body and Soul

Polenta with mushroom ragù is more than just a meal—it’s a celebration of simplicity and depth. The creamy cornmeal, a gluten-free gift from history, pairs perfectly with the earthy, wine-kissed mushrooms, creating a dish that feels both comforting and elegant. Whether served on a chilly evening or as the centerpiece of a rustic dinner, this recipe proves that gluten-free eating can be rich, flavorful, and deeply satisfying. Buon appetito!