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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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.
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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.
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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.
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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.
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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.