Pan fried polenta + wild mushroom ragu

• Vegetarian

• Produce

  • 1 lb Cremini
  • 1/2 cup Flat-leaf parsley
  • 3 cloves Garlic
  • 1 lb Mushrooms, mixed wild
  • 1 tbsp Thyme, fresh
  • 1 Yellow onion, small

• Condiments

  • 1 squeeze Lemon juice

• Pasta & Grains

  • 1 cup Polenta

• Baking & Spices

  • 2 tbsp Flour
  • 1 Kosher salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Heavy cream
  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

• Liquids

  • 4 cups Water

Found on localmilkblog.com

Ingredients

• 4 cups water
• 1 cup polenta
• kosher salt
• 1/2 cup finely grated parmesan cheese
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 lb mixed wild mushrooms (shiitake, oyster, chanterelle, hen of the woods, etc), cleaned and sliced
• 1 lb cremini (aka baby bella) mushrooms, cleaned and sliced
• 1 tablespoon minced fresh thyme
• 2 tablespoons of flour
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• 1 teaspoon sugar
• squeeze of lemon juice to taste
• 1/2 cup chopped flat leaf parsley

Directions

• 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 a 1/4 teaspoon of salt and the parmesan until melted and no longer visible. Remove from heat. Line an 8x11” baking dish with aluminum foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4. 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 until shimmering over medium heat. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often and don’t allow them to brown. Add in the 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. Stir in the flour and cook, 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 10 minutes. Finish with a squeeze of fresh 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—or use a biscuit cutter to cut shapes. Wipe down your pan, coat it lightly with olive oil, and heat it over medium-high. Fry the squares in the pan until golden brown on both sides and warmed through, about 5 minutes per side. Top the squares with warm mushroom ragu and serve immediately.