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How to Make Fried Polenta Squares with Creamy Mushroom Ragu - A Step-by-Step Guide

When it comes to Italian comfort food, few dishes can compete with the rich and hearty flavors of fried polenta squares with creamy mushroom ragu. This tantalizing recipe features a winning combination of crispy, golden-brown polenta cakes smothered in a luscious and velvety mushroom ragu that is sure to satisfy even the most discerning of palates.

Polenta, a traditional Italian dish made from cornmeal, is a versatile and beloved ingredient in Italian cuisine. When cooked and allowed t...

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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

Information

  • Prep Time: 2 hrs 30 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 3 hrs 45 mins
  • Servings: 4
  • Yield: 4 servings

  • 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 8x11 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.

    • Nutrition

    448 cal.

    • Total Fat: 19g
    • Saturated Fat: 7g
    • Cholesterol: 33mg
    • Sodium: 949mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 7g
    • Total Sugars: 6g
    • Protein: 19g
    • Vitamin C: 28mg
    • Calcium: 222mg
    • Iron: 6mg
    • Potassium: 495mg

    Categories

    Appetizer recipes
    Side recipes
    Vegetarian recipes
    Italian recipes
    Comfort food recipes