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
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Ingredients
- Polenta
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1/2 cup
cornmeal
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1/2
water
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1
whole milk
-
1
small garlic clove
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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
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2 tablespoons
red wine
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1 teaspoon
balsamic vinegar
-
1/3 cup
heavy cream
-
salt
Directions
- Polenta
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Whisk the water, salt, pepper and cornmeal in a medium saucepan
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Boil the milk separately, then whisk it into the cornmeal
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Simmer cornmeal, whisking constantly for about 15 minutes or until desired consistency is reached
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stir in butter, cheese and sweet corn
-
Season to taste with salt and pepper
- Mushroom ragu
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Slice mushrooms and set aside
-
Heat oil in a skillet over medium low heat
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Add shallots, garlic, red pepper flakes and thyme and sautee until aromatic, about 30 seconds
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Add mushrooms and cook over medium heat, stirring occasionally until they release their water
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Add wine and vinegar and cook until mostly evaporated
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Add tomato paste and stir for about a minute
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Add cream and bacon and cook until sauce has thickened
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Season with salt to taste
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Serve over polenta
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