Polenta Squares With Mushroom Ragu
- Reviews 1
Ready In: 40 mins
Yields: 36 hors d'oeuvres
Ingredients
- 2 cups boiling water
- 3 tablespoons butter, at room temperature
- 1 teaspoon salt, plus
- salt, for seasoning
- 1⁄2 cup quick-cooking polenta
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, chopped
- 1⁄2 cup onion, chopped
- 1⁄4 teaspoon black pepper, plus
- black pepper, for seasoning
- 1 garlic clove, minced
- 3⁄4 cup marsala wine
- 1⁄2 teaspoon all-purpose flour
- 2 tablespoons fresh parsley, chopped
Directions
- Bring the water, 1 Tbs butter and 1/2 tsp salt to a boil in a heavy medium saucepan.
- Gradually whisk in the polenta.
- Reduce heat to medium low.
- Stir constantly until the polenta thickens, about 5 minute.
- Pour the polenta into a greased 9x9-inch baking pan, spreading so that it is 1/3-inch thick.
- Cover and let stand at room temperature until set, about 15 minute.
- Meanwhile, heat the oil in a heavy large frying pan over medium-high heat.
- Add the mushrooms and onion.
- Sprinkle with 1/2 tsp of salt and 1/4 tsp pepper and saute until the juices evaporate, about 8 minute.
- Add the garlic and saute until the mushrooms are golden brown, about 2 min longer.
- Decrease the heat to medium-low and add the Marsala.
- Cover and simmer until the Marsala has reduced by about half, about 5 minute.
- Stir the flour and remaining 2 Tbs of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture.
- Cover and simmer until the sauce thickens slightly, about 2 minute.
- Remove from the heat.
- Stir in the parsley.
- Season the ragu to taste, with more salt and pepper is necessary.
- Cut the polenta into 36 bite sized squares.
- Arrange the polenta squares on a platter and spoon the warm ragu over the top.
- Serve immediately.
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