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Fried Polenta Squares with Creamy Mushroom Ragu

Fried Polenta Squares with Creamy Mushroom Ragu

Cost $12.5, save $10

Source: Recommended by CookPal

  • 75 Min
  • 4 Servings
  • $12.5

INGREDIENTS

  • Polenta

    • 💧 4 cups water
    • 1 cup polenta
    • ½ cup finely grated Parmesan cheese
    • 🧂 ¾ teaspoon kosher salt, divided

  • Ragu

    • 2 tablespoons olive oil
    • 🧅 1 small yellow onion, diced
    • 🧄 3 cloves garlic, minced
    • 🍄 1 pound mixed wild mushrooms, sliced
    • 🍄 1 pound cremini mushrooms, 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

STEPS

1

Bring 4 cups of water to a boil. Whisk in the polenta. Reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally. Stir in Parmesan and 1/4 teaspoon of salt until melted. Remove from heat.

2

Line an 8x11 inch baking dish with foil and pour the polenta into it, smoothing it to an even thickness of about 3/4 inch. Cover and refrigerate for at least 2 hours until firm.

3

In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent, about 5 minutes. Add mushrooms and thyme, cooking until they release liquid. Add 1/2 teaspoon of salt and cook for another 5 minutes.

4

Add flour and stir for 1 minute until it disappears. Add wine, cream, and sugar, simmering until thick and creamy and mushrooms are coated, about 15 minutes. Finish with lemon juice and parsley.

5

Slice chilled polenta into squares. Wipe skillet, coat it with nonstick spray, and heat over medium-high. Fry squares until golden brown and warmed through. Serve topped with warm mushroom ragu.

NUTRIENTS

Per 1 serving

🔥

448

Calories

  • 19
    Protein
  • 47
    Carbs
  • 19
    Fats

💡 Ensure you whisk the polenta thoroughly during cooking to avoid lumps.Use a high-quality Parmesan for better flavor.Refrigerating polenta longer makes it firmer and easier to slice.Don't overcook the mushrooms; they should retain some texture.If desired, experiment with different types of mushrooms to enhance flavor.