Fall

Polenta with Creamy Mushroom Ragu

by:
May 11, 2014
0
0 Ratings
  • Serves 2-3
Author Notes

What to do when someone gives you a big bag of cornmeal and someone else gives you a big bag of dried lobster mushrooms? Make polenta with saucy, sophisticated mushroom ragu, of couse! —EmiBee

What You'll Need
Ingredients
  • Polenta
  • 1/2 cup cornmeal
  • 1/2 water
  • 1 whole milk
  • 1 small garlic clove
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup Grana Padano
  • 1/4 cup frozen sweet corn
  • 1 tablespoon butter
  • Mushroom ragu
  • 12 ounces Variety of fresh and/or dried mushrooms. I used baby bella and dried lobster mushrooms, rehydrated
  • 1 shallot, finely chopped
  • 2 tablespoons olive oil
  • 1 garlic, chopped
  • thyme
  • 1.5 strips of bacon, cooked and crumbled
  • salt
  • red pepper flakes
  • tomato paste
  • 2 tablespoons red wine
  • 1 teaspoon balsamic vinegar
  • 1/3 cup heavy cream
  • salt
Directions
  1. Polenta
  2. Whisk the water, salt, pepper and cornmeal in a medium saucepan
  3. Boil the milk separately, then whisk it into the cornmeal
  4. Simmer cornmeal, whisking constantly for about 15 minutes or until desired consistency is reached
  5. stir in butter, cheese and sweet corn
  6. Season to taste with salt and pepper
  1. Mushroom ragu
  2. Slice mushrooms and set aside
  3. Heat oil in a skillet over medium low heat
  4. Add shallots, garlic, red pepper flakes and thyme and sautee until aromatic, about 30 seconds
  5. Add mushrooms and cook over medium heat, stirring occasionally until they release their water
  6. Add wine and vinegar and cook until mostly evaporated
  7. Add tomato paste and stir for about a minute
  8. Add cream and bacon and cook until sauce has thickened
  9. Season with salt to taste
  10. Serve over polenta
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