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Fried Polenta Squares with Creamy Mushroom Ragu

4

225 min

Fried Polenta Squares with Creamy Mushroom Ragu

Fried Polenta Squares with Creamy Mushroom Ragu Photo 1

Time

225 min

Serving

4 persons

Calories

448

Rating

4.00★ (7)

Cuisine

Author: Victoria Buriak
You won't be able to resist this hearty, heart-warming side dish from Beth Kirby of Local Milk.

Ingredients

  • water: 4 cups
  • polenta: 1 cup
  • finely grated Parmesan cheese: 0.5 cup
  • kosher salt: 0.75 tsp (divided)
  • olive oil: 2 Tbsp
  • yellow onion: 1 piece (diced)
  • garlic: 3 clove (minced)
  • mixed wild mushrooms (like shiitake, oyster, chanterelle, hen of the woods), cleaned and: 1 pound (sliced)
  • cremini mushrooms, cleaned and: 1 pound (sliced)
  • fresh thyme: 1 Tbsp (minced)
  • all-purpose flour: 2 Tbsp
  • dry white wine: 0.5 cup
  • heavy cream: 0.25 cup
  • sugar: 1 tsp
  • squeeze fresh lemon juice: 1 piece
  • flat-leaf parsley: 0.5 cup (chopped)
  • sheet Reynolds Wrap® Aluminum Foil: 1 piece

Metric Conversion

Stages of cooking

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  1. Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
    Fried Polenta Squares with Creamy Mushroom Ragu Photo 2
  2. Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
    Fried Polenta Squares with Creamy Mushroom Ragu Photo 3
  3. While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
    Fried Polenta Squares with Creamy Mushroom Ragu Photo 4
  4. Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
    Fried Polenta Squares with Creamy Mushroom Ragu Photo 5
  5. Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.
    Fried Polenta Squares with Creamy Mushroom Ragu Photo 6

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