fried polenta squares with creamy mushroom ragu

Author of this recipe: Ryann Loeffler

"Savor delicious fried polenta squares topped with creamy mushroom ragu! A comforting, Italian-inspired dish perfect for dinner. Recipe includes polenta, mushrooms, heavy cream, butter, and cheese."

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Ingredients

• * 1 cup cornmeal
• * 2 cups water
• * 1/4 teaspoon salt
• * 2 tablespoons vegetable oil
• * 1/2 teaspoon black pepper
• * 1/2 teaspoon garlic powder
• * 1/2 teaspoon onion powder
• * 8 ounces sliced mushrooms
• * 1 clove minced garlic
• * 1/4 cup chopped onion
• * 1/4 cup heavy cream
• * 1 tablespoon olive oil
• * 1 tablespoon butter
• * Salt and pepper to taste
• * Fresh herbs such as parsley or thyme for garnish (optional)

Steps

2. Fried Polenta Squares with Creamy Mushroom Ragu Recipe
3. ===================================================
5. Ingredients
6. ------------
8. For the Fried Polenta Squares
9. ------------------------------
11. * 1/2 cup quick-cook polenta
12. * 3 cups chicken broth
13. * Salt
14. * Pepper
15. * Olive oil
17. For the Creamy Mushroom Ragu
18. ---------------------------
20. * 4 tbsp olive oil
21. * 1 large onion, chopped
22. * 6 cloves garlic, minced
23. * 2 lbs button mushrooms, sliced
24. * Salt
25. * Pepper
26. * 1 cup heavy cream
27. * 1/4 cup grated parmesan cheese
28. * 2 tbsp chopped fresh parsley
30. Instructions
31. ------------
33. 1. Begin by making the polenta squares. In a medium saucepan, combine chicken broth and quick-cook polenta. Cook over medium heat, whisking frequently, for 5 minutes or until the polenta is fully cooked.
34. 2. Season with salt and pepper to taste.
35. 3. Remove from the heat and let cool slightly before pouring into an oiled baking dish. Use a fork to press the polenta down into an even layer. Let the polenta cool and solidify.
36. 4. Once the polenta has set, use a knife or cookie cutter to cut out squares. Heat olive oil in a large skillet over medium heat. Carefully place the polenta squares in the hot oil and fry for 2-3 minutes on each side until golden brown. Remove from the skillet and drain on paper towels.
37. 5. While the polenta is frying, make the creamy mushroom ragu. Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until softened, about 3-4 minutes.
38. 6. Add the sliced mushrooms to the pan and season with salt and pepper. Cook for 10-15 minutes or until the mushrooms are tender.
39. 7. Pour in the heavy cream and grated parmesan cheese. Stir to combine and bring to a simmer. Reduce heat to low and let the sauce cook for 5-10 minutes or until thickened.
40. 8. Stir in chopped fresh parsley and season with salt and pepper to taste.
41. 9. Serve the fried polenta squares on plates, topped with the creamy mushroom ragu. Enjoy!

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