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Gallery Recipe Summary prep: 40 mins total: 1 hr 20 mins Servings: 4

Ingredients Mushroom Ragu: 1 ounce dried porcini mushrooms, rinsed under cold water 2 tablespoons olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 1/2 pounds small white button mushrooms, halved Coarse salt and ground pepper 1/2 teaspoon dried thyme 1/2 cup dry sherry or red wine 1 tablespoon tomato paste 1 teaspoon balsamic vinegar Soft Polenta: 1 cup yellow cornmeal 4 1/4 cup cold water 2 teaspoons coarse salt 1/8 teaspoon ground pepper 1 cup grated Fontina cheese 2 tablespoons butter

Cook’s Notes Mixing the cornmeal with cold water before stirring it into the water in the pan prevents lumps from forming.

Gallery

Recipe Summary prep: 40 mins total: 1 hr 20 mins Servings: 4

Recipe Summary prep: 40 mins total: 1 hr 20 mins Servings: 4

Recipe Summary

prep: 40 mins total: 1 hr 20 mins

Servings: 4

prep: 40 mins

total: 1 hr 20 mins

prep:

40 mins

total:

1 hr 20 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 ounce dried porcini mushrooms, rinsed under cold water 2 tablespoons olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 1/2 pounds small white button mushrooms, halved Coarse salt and ground pepper 1/2 teaspoon dried thyme 1/2 cup dry sherry or red wine 1 tablespoon tomato paste 1 teaspoon balsamic vinegar

  • 1 cup yellow cornmeal 4 1/4 cup cold water 2 teaspoons coarse salt 1/8 teaspoon ground pepper 1 cup grated Fontina cheese 2 tablespoons butter

Directions

Place dried mushrooms in a medium bowl; add 4 cups warm water. Let soak until soft, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.

In a 12-inch skillet, heat oil over medium heat. Cook onion, stirring often, until soft, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Add fresh mushrooms; season with salt and pepper. Cover; cook until mushrooms release their juices, about 10 minutes. (If mushrooms begin to brown, add up to 1/4 cup water.)

Uncover; raise heat to high. Cook, stirring often, until liquid evaporates and mushrooms brown, 5 to 6 minutes. Add dried mushrooms, thyme, sherry, and tomato paste; cook until pan is dry, about 2 minutes. Stir in reserved liquid. Simmer, partially covered, until sauce has thickened, about 25 minutes. Stir in vinegar. Serve over soft polenta (see below).

To make soft polenta: In a small bowl, whisk together the yellow cornmeal with 1 cup cold water. In a medium saucepan, bring the remaining 3 1/4 cups water, coarse salt, and ground pepper to a fill rapid boil. Gradually stir in cornmeal mixture. Simmer, stirring frequently, until mixture is thick, 8 to 10 minutes. Remove from heat; stir in grated Fontina cheese and butter until melted.

Cook’s Notes Mixing the cornmeal with cold water before stirring it into the water in the pan prevents lumps from forming.

Cook’s Notes

Mixing the cornmeal with cold water before stirring it into the water in the pan prevents lumps from forming.

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All Reviews for Soft Polenta with Mushroom Ragu

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Soft Polenta with Mushroom Ragu

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest