Polenta Squares with Mushroom Ragu
Delight your taste buds with these golden, crispy polenta squares topped with a luxurious mushroom ragu—a comforting, elegant dish perfect for any occasion. The creamy polenta, infused with Parmesan and butter, is chilled, cut into squares, and pan-fried to perfection, creating a deliciously crisp exterior. The rich mushroom ragu, made with savory cremini mushrooms, a splash of dry white wine, and aromatic herbs like thyme and parsley, adds a deeply flavorful topping that elevates the dish to gourmet status. Ideal as a vegetarian main course or a hearty appetizer, this recipe combines rustic charm with refined flavors. Serve these polenta squares warm, garnished with freshly grated Parmesan and a sprinkle of parsley for a dish that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 cup Polenta (cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 12 ounces Cremini mushrooms, finely chopped
- 1 medium Shallot, minced
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 cup Dry white wine
- 1 cup Vegetable broth
- 1 teaspoon Fresh thyme
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
Instructions
In a medium-sized pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
Gradually whisk in the polenta, reducing the heat to low. Stir constantly to prevent lumps.
Cook the polenta for about 20 minutes, stirring frequently to prevent sticking. The mixture should be thick and smooth.
Once the polenta is done, stir in the unsalted butter and grated Parmesan cheese. Mix well until combined and creamy.
Spread the polenta evenly into a greased 9x9-inch baking dish. Smooth the top with a spatula and let it cool to room temperature, then refrigerate for at least 30 minutes to firm up.
While the polenta is chilling, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced shallot and garlic, and sauté for 2 minutes until fragrant.
Add the chopped cremini mushrooms and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the tomato paste and cook for 2 more minutes to deepen the flavor.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce for 3-4 minutes.
Pour in the vegetable broth, add the fresh thyme, and season with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Simmer for 10 minutes, allowing the flavors to meld.
Remove the polenta from the refrigerator and cut it into squares or rectangles.
Heat a nonstick skillet or grill pan over medium heat. Lightly oil the surface and cook the polenta squares for 3-4 minutes on each side until golden and crispy.
To serve, place the warm polenta squares on a plate and spoon the mushroom ragu over the top. Garnish with fresh parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 5553 mg | 241% | |
| Total Carbohydrate | 238.5 g | 87% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 19.5 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1076 mg | 83% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2996 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
