Fried Polenta Squares With Creamy Mushroom Ragu
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
48
Spice
40
Sweetness
54
Sourness
45
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
4 cups
Water1 cup
Polenta3 tsp
Kosher Salt (divided)2 tbsps
Olive Oil1 small
Yellow Onion (diced)3 cloves
Garlic (minced)1 tbsp
Thyme (minced fresh)2 tbsps
All-Purpose Flour1 cup
White Wine (dry)1 cup
Heavy Cream1 tsp
SugarDirections:
1
Bring 4 cups of water to a boil
2
Whisk in the polenta
3
Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking
4
Stir in the Parmesan and a 1/4 teaspoon of salt
5
Stir until melted and cheese is no longer visible
6
Remove from heat
7
Line an 8x11 inch baking dish with Reynolds Wrap(R) 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
8
Cover and refrigerate for at least two hours and up to two days until firm
9
While the polenta chills, make your ragu
10
In a large heavy skillet, heat the olive oil over medium heat until shimmering
11
Add the onion and garlic and saute until fragrant and translucent, about 5 minutes
12
Stir often to prevent browning
13
Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid
14
Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more
15
Add flour, stirring, until it is no longer visible, about 1 minute
16
Add in the wine, cream and sugar, and bring the mixture to a simmer
17
Taste and adjust salt if desired
18
Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes
19
Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley
20
Set aside and cover to keep warm
21
Slice your polenta into squares -- whatever size you desire
22
Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high
23
Fry the squares in the pan until golden brown and warmed through
24
To serve, top the squares with warm mushroom ragu