SOFT POLENTA WITH MUSHROOM RAGU
Adding cheese to polenta makes the texture even creamier. We used Fontina, which is a mild, nutty cheese that melts easily; Monterey Jack would also be good.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h20m
Number Of Ingredients 16
Steps:
- 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.
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Maaz nagra Faisal ilyas
[email protected]I'm not a big fan of polenta, but I really enjoyed this dish. The mushroom ragu was so flavorful and the polenta was creamy and smooth.
Mahamudu Mongo
[email protected]This dish is a great way to use up leftover mushrooms. I had some leftover cremini mushrooms from another recipe and they worked perfectly in this ragu.
Jibon 10
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times. The polenta is so creamy and the mushroom ragu is incredibly flavorful.
Hassan Eldardiry
[email protected]I've made this dish several times and it's always a hit. It's perfect for a weeknight meal or a special occasion.
Khristina Schaaf
[email protected]This dish was a disaster! The polenta was lumpy and the ragu was watery. I followed the recipe exactly, so I'm not sure what went wrong.
King Boy
[email protected]Meh.
Haris BiN Shahid
[email protected]The polenta was a bit bland, but the mushroom ragu was delicious. I think I'll try adding some more herbs and spices to the polenta next time.
Stacy-ann Brown
[email protected]This dish was a bit too rich for my taste, but I can see why others would enjoy it. The polenta was creamy and the ragu was flavorful, but it was a bit too heavy for me.
Aarusd Pare
[email protected]I loved the combination of polenta and mushroom ragu. The polenta was creamy and comforting, while the ragu was hearty and flavorful. I will definitely be making this dish again.
dhanaprasaddhimal
[email protected]This is my new go-to polenta recipe. It's so easy to make and always turns out delicious. The mushroom ragu is especially flavorful and adds a nice depth of flavor to the dish.
Diane McGhie
[email protected]I followed the recipe to a T and the results were fantastic. The polenta was cooked perfectly and the mushroom ragu was rich and flavorful. I served it with a side of roasted vegetables and it was a hit!
Zia Bousquet
[email protected]This polenta dish with mushroom ragu was a delightful culinary experience. The polenta was creamy and smooth, while the ragu was incredibly flavorful and savory. The combination of textures and flavors was simply exquisite.