Fried Polenta Squares with Creamy Mushroom Ragu

Name: Fried Polenta Squares with Creamy Mushroom Ragu
Prep time: 2 h 30 min
Cook time: 1 h 15 min
Total time: 3 h 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp All-Purpose Flour; 0.5 cup Dried Parsley; 1 tbsp Fresh Thyme; 0.5 cup Grated Parmesan Cheese; 0.25 cup Heavy Cream; 1 whole Lemon Juice; 3 cloves Minced Garlic; 1 lb Mushrooms; 2 tbsp Olive Oil; 1 cup Polenta; 0.75 tsp Salt; 1 lb Shiitake Mushrooms; 1 tsp Sugar; 4 cups Water; 0.5 cup White Wine; 1 whole Yellow Onion

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Vegetarian 🥦Kosher ✡️Comfort-Food

Fried Polenta Squares with Creamy Mushroom Ragu pairs crisp-edged, cheesy polenta with a rich mushroom sauce scented with thyme, garlic, and white wine. The ragu’s earthy depth and touch of cream balance a bright hint of lemon and parsley. Serve this comforting side or light main for cool evenings or a cozy dinner party.

Prep2 hrs 30 mins
Cook1 hr 15 mins
Serves4
DifficultyMedium

1

Bring 4 cups of water to a boil. Whisk in the polenta. When it starts to thicken, lower the heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and 1/4 teaspoon of salt. Continue stirring until the cheese melts and is no longer visible. Remove from the heat.
2

Line an 8x11 inch baking dish with Reynolds Wrap Aluminum Foil and carefully pour the polenta into the 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.
3

While the polenta chills, make the ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and sauté until fragrant and translucent, about 5 minutes, stirring often to prevent browning. Add the mushrooms and thyme and cook over medium-high heat until the mushrooms begin to release their liquid. Add 1/2 teaspoon of salt and cook another 5 minutes until they soften further.
4

Add the flour and stir until it is no longer visible, about 1 minute. Add the wine, cream, and sugar, and bring to a simmer. Taste and adjust the salt if desired. Simmer until thick and creamy and the mushrooms are well 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.
5

Slice the polenta into squares of your preferred size. Wipe the skillet clean, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares until golden brown and warmed through. To serve, top the squares with the warm mushroom ragu.