Marscapone Polenta and Ragu

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This creamy mascarpone cheese polenta recipe by Chef Chris Vera-Tudela of Davanti is topped with an earthy ragu of fresh veggies and oyster mushrooms from farmers markets. “To deepen the flavor of the dish, simmer the ragu for an hour,” the chef says.

Marscapone Polenta and Ragu
Serves 4

2 c. water
2 c. milk
1/4 lb. butter
2 c. white polenta
1 c. mascarpone
Salt to taste 

Combine water, milk and butter in a saucepan. Place on stove at a low simmer until butter melts. Add polenta and stir slowly for 40 minutes. Cook until smooth, not grainy. Add mascarpone. Season with salt.


1 c. carrots, diced small
1 c. celery, diced small
1 c. onions, diced small
3 c. portabella mushrooms, cut in quarters
1 c. cremini mushrooms
1 c. oyster mushrooms
1 c. white wine 
2 bay leaves
1 bouquet garni (3 black peppercorns, 3 fresh stalks parsley, 2 sprigs thyme and 1 bay leaf, wrapped together in cheesecloth)
3 cups San Marzano tomatoes, crushed by hand 
Salt and pepper to taste

Sauté vegetables in cast iron or other ovenproof pan and deglaze with white wine. Add crushed tomatoes and bouquet. Place pan in the oven at 350 degrees for 1 hour. Season with salt and pepper. 


Chef Chris Vera-Tudela
1655 India St., Little Italy
12955 El Camino Real (at Del Mar Highlands Town Center)

Be a part of the Little Italy Mercato Farmers Market fifth anniversary celebration at Feast of Flavors, 11 a.m. to 1 p.m. June 8 at Amici Park (corner of State and Date streets). Tickets are $25, with a portion of event proceeds supporting Washington Elementary School’s new community garden. For more information or to purchase tickets, visit

Categories: Food & Drink