Creamy Polenta with Mild Mushroom Cream Ragout

Introduction

In the third trimester of pregnancy, space in your belly often feels limited, making smaller, easily digestible meals a welcome choice. This creamy polenta with a mild mushroom ragout warms you from the inside out and sits lightly in your stomach. It provides gentle energy and can be easily adjusted to suit your current appetite.

Ingredients

• 150 g polenta (cornmeal)
• 600 ml vegetable broth
• A splash of milk (pasteurized) or plant-based alternative
• 400 g button mushrooms
• 1 small onion
• 1 tbsp olive oil or butter
• 150 ml heavy cream (pasteurized) or oat cream
• A pinch of salt, pepper, and some fresh parsley

Preparation

1. Bring the vegetable broth to a boil in a medium pot.
2. Slowly whisk in the polenta, reduce the heat, and let it simmer gently for about ten minutes while stirring.
3. Stir in a splash of milk at the very end to make the polenta extra creamy.
4. Finely dice the onion and slice the mushrooms.
5. Heat the oil in a pan and sauté the diced onion until translucent.
6. Add the mushrooms and cook them gently for a few minutes.
7. Pour in the cream, let everything simmer slightly, and season with salt, pepper, and chopped parsley.
8. Serve the mild mushroom ragout over the warm polenta and enjoy immediately.

Good to know

Leftover polenta can be pan-fried the next day for a delicious crispy texture. You can also easily add other vegetables like zucchini or carrots to the ragout to suit your taste.

If it's hard right now

If you are experiencing heartburn, simply leave out the onion and replace the cream with a little more mild broth. Plain creamy polenta on its own is also a wonderful, stomach-friendly snack for between meals.

Note

If you have any questions about your diet during pregnancy, it is always best to consult your obstetrician or midwife.