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Fried Polenta Squares with Creamy Mushroom Ragu
Fried Polenta Squares with Creamy Mushroom Ragu
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Prep Time:
150 minutes
Cook Time:
75 minutes
Total Time:
225 minutes
Irresistible hearty side dish by renowned chef Beth Kirby.
Ingredients:
  • 4 cups water
  • 1 cup polenta
  • 0.5 cup finely grated Parmesan cheese
  • 0.75 teaspoon kosher salt, divided
  • 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
  • 0.5 cup dry white wine
  • 0.25 cup heavy cream
  • 1 teaspoon sugar
  • 1 squeeze fresh lemon juice
  • 0.5 cup chopped flat-leaf parsley
  • 1 sheet Reynolds Wrap® Aluminum Foil
Instructions:
  • In a pot, bring 4 cups of water to a boil. Gradually whisk in the polenta. As it thickens, lower the heat to a simmer and cook for 45 minutes until creamy, stirring occasionally to prevent sticking. Add Parmesan and 1/4 teaspoon of salt. Stir until the cheese melts completely. Take off the heat.
  • Prepare the baking dish by lining it with Reynolds Wrap® Aluminum Foil. Gently pour the polenta into the dish and use a spatula to spread it evenly to a thickness of about 3/4 inch. Cover and chill in the refrigerator for a minimum of two hours or up to two days until set.
  • As the polenta rests, prepare the ragu. Heat olive oil in a large skillet over medium heat until shimmering. Saute onions and garlic until fragrant and translucent, for about 5 minutes. Stir frequently to avoid browning. Introduce mushrooms and thyme, cooking over medium-high heat until mushrooms release liquid. Sprinkle in 1/2 teaspoon of salt and cook for an additional 5 minutes until mushrooms soften slightly.
  • Stir in the flour until fully incorporated, around 1 minute. Pour in the wine, cream, and sugar, then bring to a gentle simmer. Taste and season with salt as needed. Simmer until the sauce thickens and coats the mushrooms beautifully, approximately 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup of minced parsley. Keep warm by covering the dish.
  • Cut the polenta into desired squares. Clean the skillet, spray it with nonstick cooking spray, and heat over medium-high. Fry the squares until golden brown and heated. Top with warm mushroom ragu before serving.

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