Polenta Squares With Mushroom Ragu Recipes

Steps:

• Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
• Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
• While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
• Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
• Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

Steps:

• Bring the water, 1 Tbs butter and 1/2 tsp salt to a boil in a heavy medium saucepan.
• Gradually whisk in the polenta.
• Reduce heat to medium low.
• Stir constantly until the polenta thickens, about 5 minute.
• Pour the polenta into a greased 9x9-inch baking pan, spreading so that it is 1/3-inch thick.
• Cover and let stand at room temperature until set, about 15 minute.
• Meanwhile, heat the oil in a heavy large frying pan over medium-high heat.
• Add the mushrooms and onion.
• Sprinkle with 1/2 tsp of salt and 1/4 tsp pepper and saute until the juices evaporate, about 8 minute.
• Add the garlic and saute until the mushrooms are golden brown, about 2 min longer.
• Decrease the heat to medium-low and add the Marsala.
• Cover and simmer until the Marsala has reduced by about half, about 5 minute.
• Stir the flour and remaining 2 Tbs of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture.
• Cover and simmer until the sauce thickens slightly, about 2 minute.
• Remove from the heat.
• Stir in the parsley.
• Season the ragu to taste, with more salt and pepper is necessary.
• Cut the polenta into 36 bite sized squares.
• Arrange the polenta squares on a platter and spoon the warm ragu over the top.
• Serve immediately.