Polenta Cakes With Mushroom Ragu Recipes

POLENTA SQUARES WITH MUSHROOM RAGU

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.

POLENTA SQUARES WITH 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.