You won't be able to resist this hearty, heart-warming side dish from Beth Kirby of Local Milk.

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Recipe Summary

prep:
2 hrs 30 mins
cook:
1 hr 15 mins
total:
3 hrs 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

REYNOLDS KITCHENS TIP:

Line your baking pan with Reynolds Wrap(R) Aluminum Foil for perfect polenta every time!

Nutrition Facts

448 calories; protein 19g 38% DV; carbohydrates 46.9g 15% DV; fat 19g 29% DV; cholesterol 32.5mg 11% DV; sodium 948.9mg 38% DV. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
09/13/2016
loved it just the way it was! Read More
(1)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/13/2016
loved it just the way it was! Read More
(1)
Rating: 4 stars
09/13/2016
What's not to like? Stick to your ribs grilled polenta & earthy mushroom ragoût! As per recipe with olive oiled & grilled polenta squares (triangles preferred...) Read More
(1)
Rating: 5 stars
09/17/2017
I was delicious except we thought it needed a little salt & pepper. It was enjoyed by the entire family! And....EASY! Read More
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Rating: 5 stars
09/13/2016
I will make it again. I use shalllots instead of the onion. Read More
Rating: 4 stars
12/10/2016
Really nice and a great way to use up left-over polenta! The creamy mushroom ragu is really flavorful (would be great with pasta as well). Add a sprinkle of grated Parmigiano Reggiano on top for a little extra flavor. Read More
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