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1
Bring the water, 1 Tbs butter and 1/2 tsp salt to a boil in a heavy medium saucepan.
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2
Gradually whisk in the polenta.
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3
Reduce heat to medium low.
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4
Stir constantly until the polenta thickens, about 5 minute.
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5
Pour the polenta into a greased 9x9-inch baking pan, spreading so that it is 1/3-inch thick.
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6
Cover and let stand at room temperature until set, about 15 minute.
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7
Meanwhile, heat the oil in a heavy large frying pan over medium-high heat.
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8
Add the mushrooms and onion.
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9
Sprinkle with 1/2 tsp of salt and 1/4 tsp pepper and saute until the juices evaporate, about 8 minute.
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10
Add the garlic and saute until the mushrooms are golden brown, about 2 min longer.
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11
Decrease the heat to medium-low and add the Marsala.
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12
Cover and simmer until the Marsala has reduced by about half, about 5 minute.
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13
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.
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14
Cover and simmer until the sauce thickens slightly, about 2 minute.
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15
Remove from the heat.
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16
Stir in the parsley.
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17
Season the ragu to taste, with more salt and pepper is necessary.
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18
Cut the polenta into 36 bite sized squares.
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19
Arrange the polenta squares on a platter and spoon the warm ragu over the top.
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20
Serve immediately.
