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Fried Polenta Squares with Creamy Mushroom Ragu
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Fried Polenta Squares with Creamy Mushroom Ragu

3 Hr(s) 45 Min(s)
2 Hr(s) 30 Min(s) Prep
1 Hr(s) 15 Min(s) Cook
You won’t be able to resist this hearty, heart-warming side dish from Beth Kirby of Local Milk.
What You Need
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1 serving
Original recipe yields 1 serving
4 cups water
1 cup polenta
kosher salt
1/2 cup finely grated Parmesan cheese
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 flour
1/2 cup dry white wine
1/4 cup heavy cream
1 teaspoon sugar
Squeeze of lemon juice to taste
1/2 cup chopped flat leaf parsley
Reynolds Wrap® Aluminum Foil
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Let's Make It
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 simmering. Add the onion and garlic and sauté 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.
Kitchen Tips
Tip 1
Reynolds Kitchen Tips
Line your baking pan with Reynolds Wrap® Aluminum Foil for perfect polenta every time!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
4-6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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