Fried Polenta Squares With Creamy Mushroom Ragu Recipes

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POLENTA SQUARES WITH MUSHROOM RAGU



Polenta Squares with Mushroom Ragu image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 36 bite-size hors d'oeuvres

Number Of Ingredients 12

2 cups boiling water
3 tablespoons butter, at room temperature
1 teaspoon salt, plus more for seasoning
1/2 cup quick-cooking polenta
1 tablespoon olive oil
8 ounces cremini mushrooms, chopped
1/2 cup chopped onion
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 clove garlic, minced
3/4 cup dry Marsala
1/2 teaspoon all-purpose flour
2 tablespoons chopped fresh Italian parsley leaves

Steps:

  • Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.
  • Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons 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 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.
  • Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.

FRIED POLENTA SQUARES WITH CREAMY MUSHROOM RAGU



Fried Polenta Squares with Creamy Mushroom Ragu image

You won't be able to resist this hearty, heart-warming side dish from Beth Kirby of Local Milk.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 3h45m

Yield 4

Number Of Ingredients 17

4 cups water
1 cup polenta
½ cup finely grated Parmesan cheese
¾ teaspoon kosher salt, divided
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 pound mixed wild mushrooms (like shiitake, oyster, chanterelle, hen of the woods), cleaned and sliced
1 pound cremini mushrooms, cleaned and sliced
1 tablespoon minced fresh thyme
2 tablespoons all-purpose flour
½ cup dry white wine
¼ cup heavy cream
1 teaspoon sugar
1 squeeze fresh lemon juice
½ cup chopped flat-leaf parsley
1 sheet Reynolds Wrap® Aluminum Foil

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.

Nutrition Facts : Calories 447.8 calories, Carbohydrate 46.9 g, Cholesterol 32.5 mg, Fat 19 g, Fiber 7.1 g, Protein 19 g, SaturatedFat 7.2 g, Sodium 948.9 mg, Sugar 6.2 g

WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE



Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese image

Provided by Molly Stevens

Categories     Milk/Cream     Cheese     Mushroom     Appetizer     Sauté     Cocktail Party     Cornmeal     Winter     Shallot     Parsley     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 first-course servings

Number Of Ingredients 17

Polenta:
2 cups whole milk
2 cups low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)*
1/2 cup (packed) coarsely grated Comté cheese
2 tablespoons (1/4 stick) butter
Mushroom Ragout:
3 tablespoons butter, divided
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 teaspoons balsamic vinegar
1/4 cup low-salt chicken broth
1/3 cup crème fraîche or whipping cream
1/3 cup chopped fresh parsley, divided
1/3 cup (packed) coarsely grated Comté cheese

Steps:

  • For polenta:
  • Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • For mushroom ragout:
  • Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
  • Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
  • Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.
  • MORE INFO:
  • Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comté is available at some supermarkets, cheese shops, and specialty foods stores.
  • *Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets. If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long.

POLENTA SQUARES WITH MUSHROOM RAGU



Polenta Squares With Mushroom Ragu image

This one is from Giada. I watched her make it on Everyday Italian and had to have it. I have not tried it yet, but plan to in the near future.

Provided by SkinnyMinnie

Categories     Vegetable

Time 40m

Yield 36 hors d'oeuvres

Number Of Ingredients 14

2 cups boiling water
3 tablespoons butter, at room temperature
1 teaspoon salt, plus
salt, for seasoning
1/2 cup quick-cooking polenta
1 tablespoon olive oil
8 ounces cremini mushrooms, chopped
1/2 cup onion, chopped
1/4 teaspoon black pepper, plus
black pepper, for seasoning
1 garlic clove, minced
3/4 cup marsala wine
1/2 teaspoon all-purpose flour
2 tablespoons fresh parsley, chopped

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.

Nutrition Facts : Calories 35.2, Fat 1.4, SaturatedFat 0.7, Cholesterol 2.5, Sodium 73.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 0.2

SOFT POLENTA WITH MUSHROOM RAGU



Soft Polenta with Mushroom Ragu image

Adding cheese to polenta makes the texture even creamier. We used Fontina, which is a mild, nutty cheese that melts easily; Monterey Jack would also be good.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h20m

Number Of Ingredients 16

1 ounce dried porcini mushrooms, rinsed under cold water
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 1/2 pounds small white button mushrooms, halved
Coarse salt and ground pepper
1/2 teaspoon dried thyme
1/2 cup dry sherry or red wine
1 tablespoon tomato paste
1 teaspoon balsamic vinegar
1 cup yellow cornmeal
4 1/4 cup cold water
2 teaspoons coarse salt
1/8 teaspoon ground pepper
1 cup grated Fontina cheese
2 tablespoons butter

Steps:

  • Place dried mushrooms in a medium bowl; add 4 cups warm water. Let soak until soft, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
  • In a 12-inch skillet, heat oil over medium heat. Cook onion, stirring often, until soft, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Add fresh mushrooms; season with salt and pepper. Cover; cook until mushrooms release their juices, about 10 minutes. (If mushrooms begin to brown, add up to 1/4 cup water.)
  • Uncover; raise heat to high. Cook, stirring often, until liquid evaporates and mushrooms brown, 5 to 6 minutes. Add dried mushrooms, thyme, sherry, and tomato paste; cook until pan is dry, about 2 minutes. Stir in reserved liquid. Simmer, partially covered, until sauce has thickened, about 25 minutes. Stir in vinegar. Serve over soft polenta (see below).
  • To make soft polenta: In a small bowl, whisk together the yellow cornmeal with 1 cup cold water. In a medium saucepan, bring the remaining 3 1/4 cups water, coarse salt, and ground pepper to a fill rapid boil. Gradually stir in cornmeal mixture. Simmer, stirring frequently, until mixture is thick, 8 to 10 minutes. Remove from heat; stir in grated Fontina cheese and butter until melted.

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Polenta Squares with Mushroom Ragu. 34 ratings · Makes 36. Food Network. 3M followers . Healthy Appetizers. Appetizer Recipes. Healthy Meals. Healthy Dips. Appetizer Ideas. Party Appetizers. Ciabatta. Mushroom Ragu Recipe. Mushroom Sauce. More information.... Ingredients. Produce. 8 oz Cremini mushrooms. 1 clove Garlic. 2 tbsp Italian parsley, fresh …
From pinterest.com


MUSHROOM AND SAUSAGE RAGU WITH CREAMY POLENTA RECIPE - I CAN …
2014-09-15 Bring chicken broth and 1 1/2 cups water to a boil in a medium pot. Add the cornmeal, stirring well. Reduce heat to medium, and simmer 20 minutes or …
From icancookthat.org


MUSHROOM RAGU WITH COUNTRY CORNMEAL POLENTA - FOOD FOR YOUR …
Super Tomato Kale Soup with Pesto Cream; Marinated Mini Rainbow Sweet Peppers; Southern Sweet Tater Pancakes; Green Cauliflower and Carrot Gratin; Orange Blossom Honey Spice Cake With Whipped Cream Cheese Frosting; Recipes 2021 -1. Jan 2021 – Healthier You, Trends in Medicine, Trending Recipes, Ethnic Recipes. Sparkling Sweet Orange Spritzers
From gloriagoodtaste.com


POLENTA WITH MUSHROOM RAGU - CREAMY SOFT POLENTA WITH …
2017-01-15 making the mushroom ragu. While the polenta is cooking set an iron skillet on high heat. Add the butter, when its fully melted add the onions, cook for 3 more minutes and add the fresh mushrooms. Cook the mushrooms on high heat for about 7-10 minutes until the mushrooms mix lose most of their fluids. Pour the olive oil and cook for 2 more ...
From cookincity.com


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