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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Abaasa Ritah
[email protected]Overall, this was a great recipe. The polenta was creamy and the mushroom ragu was flavorful. I would definitely recommend this recipe to others.
Michael G
[email protected]This dish was a bit too rich for my taste, but my husband loved it. He said the polenta was creamy and the mushroom ragu was delicious.
Rana Yousaf
[email protected]I'm a big fan of polenta and this recipe did not disappoint. The polenta was cooked perfectly and the mushroom ragu was flavorful and hearty. I'll definitely be making this again!
Mike Maner
[email protected]The mushroom ragu was a bit bland for my taste. I added some extra spices and it was much better.
Ganesh Subedi
[email protected]This recipe was easy to follow and the results were amazing! The polenta was creamy and flavorful, and the mushroom ragu was rich and hearty. Definitely a new favorite!
Thato Tommy
[email protected]The polenta was a bit too soft for my taste, but the mushroom ragu was delicious. I'll try making it again with a firmer polenta next time.
Hira Rasheed
[email protected]I made this dish for my family and they loved it! The polenta was creamy and the mushroom ragu was flavorful and hearty.
Sonia Anarnauth
[email protected]Delicious and comforting! The polenta was cooked perfectly and the mushroom ragu was packed with flavor. Highly recommend!
Bilash Islam
[email protected]This dish was a hit at our dinner party. Everyone raved about the creamy polenta and the rich mushroom ragu. Will definitely be making this again!
Ashley Fitzgerald
[email protected]Followed the recipe and it turned out great! The polenta was creamy and the mushroom ragu was flavorful. Will definitely make again.
Yemi Swags
[email protected]I'm not a huge fan of polenta, but this recipe changed my mind. The creamy texture and nutty flavor were a perfect complement to the mushroom ragu. I'll definitely be making this again!
The Crazy Bam Bino's
[email protected]The soft polenta was a great base for the rich mushroom ragu. The flavors melded together beautifully and created a hearty and satisfying meal.
Badshah ho
[email protected]This polenta dish was an absolute delight! The creamy texture of the polenta paired perfectly with the earthy and savory mushroom ragu. I followed the recipe exactly and it turned out incredibly flavorful and comforting. Definitely a keeper!