You won’t be able to resist Beth Kirby of Local Milk’s rich, comforting side dish.
| Prep Time: | 2 hrs 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cups water
- 1 cup polenta
- ½ cup finely grated Parmesan cheese
- ¾ teaspoon kosher salt, divided
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 pound mixed wild mushrooms (like shiitake, oyster, chanterelle, hen of the woods), cleaned and sliced
- 1 pound cremini mushrooms, cleaned and sliced
- 1 tablespoon minced fresh thyme
- 2 tablespoons all-purpose flour
- ½ cup dry white wine
- ¼ cup heavy cream
- 1 teaspoon sugar
- 1 squeeze fresh lemon juice
- ½ cup chopped flat-leaf parsley
- 1 sheet Reynolds Wrap® Aluminum Foil
Instructions
- 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.
- Line an 8×11 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.
- 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.
- 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.
- 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.
- Line your baking pan with Reynolds Wrap(R) Aluminum Foil for perfect polenta every time!
Nutrition Facts
| Calories | 448 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 7 g |
| Protein | 19 g |
| Saturated Fat | 7 g |
| Sodium | 949 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I was delicious except we thought it needed a little salt & pepper. It was enjoyed by the entire family! And….EASY!
Really nice, and a great way to use up left-over polenta! The creamy mushroom ragu is really flavorful (would be great with pasta as well). Add a sprinkle of grated Parmigiano Reggiano on top, for a little extra flavor.
loved it just the way it was!
I will make it again. I use shalllots instead of the onion.
What’s not to like? Stick to your ribs grilled polenta & earthy mushroom ragoût! As per recipe with olive oiled & grilled polenta squares (triangles preferred…)