Grilled Polenta with Malbec Mushroom Ragout, Roasted Squash and Provoleta Shavings

Name: Grilled Polenta with Malbec Mushroom Ragout, Roasted Squash and Provoleta Shavings
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Argentina
Ingredients: 1 cup instant polenta; 3 cups water; 1 cup milk; 2 tbsp butter; 1/2 cup grated Parmesan cheese; 1 1/2 tsp salt; 1/2 tsp black pepper; 1.1 lb kabocha or butternut squash; 3 tbsp olive oil; 1 tsp sweet paprika; 1/2 tsp dried oregano; 1 1/4 cups onion; 3 cloves garlic; 14 oz mixed fresh mushrooms; 3/4 cup Malbec wine; 3/4 cup crushed tomato; 3/4 cup vegetable broth; 2 tsp fresh thyme; 1 tsp sugar; 4 oz provoleta cheese; 1/4 cup fresh parsley

An original Argentine-inspired dish featuring firm pan-grilled polenta, a rich mushroom ragout simmered with Malbec, roasted squash, and shaved or grated provoleta. It offers a rustic yet elegant flavor profile, ideal for lunch or dinner.

25 minPrep

45 minCook

70 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

180 g instant polenta (for the base)
720 ml water (for cocinar the polenta)
240 ml milk (for a polenta more cremosa)
25 g butter (for the polenta and the plancha)
40 g grated Parmesan cheese (for the polenta)
8 g salt (or a taste)
2 g black pepper (freshly ground)
500 g kabocha or butternut squash (pelada and diced)
45 ml olive oil (divided)
2 g sweet paprika (for the calabaza)
1 g dried oregano (for the calabaza)
180 g onion (chopped diced small)
9 g garlic (chopped)
400 g mixed fresh mushrooms (fileteados)
180 ml Malbec wine (for desglasar and dar profundidad)
200 g crushed tomato (without exceso of líquido)
180 ml vegetable broth (for the ragú)
4 g fresh thyme (hojitas solamente)
4 g sugar (optional, for balancear the tomato)
120 g provoleta cheese (grated or en lascas finas)
10 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

432 kcal

Calories

16.2 g

Protein

45.8 g

Carbs

19.6 g

Fat

5.7 g

Fiber

40.1 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray and toss with 1 tablespoon olive oil, sweet paprika, dried oregano, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 25 to 30 minutes, until browned on the edges and tender inside.
2
2. Meanwhile, bring the water and milk to a boil in a medium saucepan. Add 1 teaspoon salt and slowly rain in the instant polenta while whisking constantly to prevent lumps. Cook over low heat for 3 to 5 minutes, according to package directions, until thickened.
3
3. Remove the polenta from the heat and stir in 15 g butter and the grated Parmesan cheese. Mix well, season with a little black pepper, and spread the hot polenta onto a lightly buttered dish or tray in a layer about 2 cm / 3/4 inch thick. Let it cool for 15 minutes so it firms up.
4
4. For the ragout, heat the remaining olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook for 5 minutes until translucent. Add the garlic and cook 30 seconds more.
5
5. Add the mixed fresh mushrooms and raise the heat to medium-high. Cook for 6 to 8 minutes, stirring, until they release their moisture and begin to brown. Pour in the Malbec wine and scrape the bottom of the skillet to deglaze.
6
6. Add the crushed tomato, vegetable broth, fresh thyme, optional sugar, 1/2 teaspoon salt, and black pepper to taste. Simmer over medium heat for 12 to 15 minutes, until the ragout is thick, glossy, and well combined.
7
7. Cut the firm polenta into 8 rectangles or squares. Heat a griddle or large skillet over medium heat and add the remaining butter. Sear the polenta for 3 to 4 minutes per side, until a golden crust forms.
8
8. To serve, arrange the grilled polenta on plates, spoon over the Malbec mushroom ragout, add the roasted squash around it, and finish with the provoleta and fresh parsley. If desired, let it rest for 2 minutes so the provoleta softens slightly from the heat.
9
9. Serve immediately while hot to enjoy the contrast of crisp polenta, juicy ragout, sweet squash, and melty provoleta.

Chef tips

For even firmer grillable polenta, spread it earlier and let it cool for 30 minutes. A mix of portobello, button mushrooms, and oyster mushrooms works especially well.

Substitutions

You can replace provoleta with semi-hard Sardo cheese and use butternut squash instead of kabocha. If you prefer not to use wine, replace the Malbec with extra vegetable broth and 1 additional teaspoon of crushed tomato to keep the body of the sauce.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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