Polenta Squares With Mushroom Ragu

Recipe by SkinnyMinnie
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READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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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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