You won’t be able to resist this hearty, heart-warming side dish from Beth Kirby of Local Milk.
Ingredients
- 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
Directions
Step 1
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.
Step 2
Line an 8×11 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.
Step 3
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.
Step 4
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.
Step 5
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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 448 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat7g | 36% |
Cholesterol33mg | 11% |
Sodium949mg | 41% |
Total Carbohydrate47g | 17% |
Dietary Fiber7g | 25% |
Total Sugars6g | |
Protein19g | |
Vitamin C28mg | 140% |
Calcium222mg | 17% |
Iron6mg | 34% |
Potassium495mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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