Crispy Polenta with Mushroom Ragù

• 1 1/2 cups coarse ground cornmeal
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry red wine
• 1 (14-ounce) can diced tomatoes
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Bring water and 1 teaspoon salt to a boil in a medium saucepan. Gradually whisk in cornmeal. Reduce heat to low; cook, stirring frequently, until thickened, about 20 minutes.
2. 2 Spread polenta into a greased 8x8-inch baking dish. Let cool, then cut into squares.
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium heat. Add polenta squares; cook until golden brown on each side, about 3-4 minutes per side.
4. 4 In another skillet, heat remaining olive oil. Sauté onion and garlic until softened, about 5 minutes.
5. 5 Add mushrooms; cook until browned, about 8 minutes. Stir in red wine; let simmer until reduced by half.
6. 6 Stir in diced tomatoes, thyme, and black pepper. Simmer until thickened, about 15 minutes.
7. 7 Serve mushroom ragù over crispy polenta squares. Sprinkle with Parmesan and parsley if desired.

Equipment

• Medium saucepan
• 8x8-inch baking dish
• Large skillet
• Wooden spoon or spatula

Variations

• Add a splash of cream to the ragù for extra richness.
• Include a handful of fresh spinach or kale into the ragù for added greens.

Substitutions

• Substitute cremini mushrooms with shiitake or button mushrooms.
• Use vegetable broth instead of water for making the polenta for extra flavor.

Pairings

• A crusty baguette
• Grilled vegetables on the side

Nutrition

Tips

• For extra crispiness, you can refrigerate the polenta before cutting and frying.
• If you prefer a smoother polenta, cook it longer and stir more frequently.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to maintain crispiness.

Freezing: Freeze cooked polenta squares separately and ragù in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a side of sautéed greens or a simple arugula salad.
• Pair with a glass of red wine for a cozy dinner.

FAQ