Polenta Squares With Mushroom Ragu Recipe

Name: Polenta Squares With Mushroom Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

1236

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups boiling water, 3 tablespoons butter, at room temperature, 1 teaspoon salt, plus, salt, for seasoning, and more.

Yes, Polenta Squares With Mushroom Ragu falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Polenta Squares With Mushroom Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions