Mushroom Ragu Over Polenta Squares

Name: Mushroom Ragu Over Polenta Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 4 Cups water; 1 Cup Coarse Cornmeal or Polenta Flour; 1 Cup cheese; 1 Tablespoon water; salt + pepper to taste; cooking spray; 24 oz mixed mushrooms; 2 Tablespoons unsalted butter; 1 Tablespoon olive oil; 3 leaves hyme; 2 cloves garlic; 1/4 Cup red wine; 1/4 Cup heavy cream; salt + pepper to taste; 1 Cup cheese

User Reviews

4.9

39 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 servings
Calories
390 kcal
Course
Main Course, Appetizer
Cuisine
Italian

Mushroom Ragu Over Polenta Squares

Kira Merritt

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Delicious cheesy mushroom ragu served over polenta squares. A quick and easy vegetarian entree or appetizer idea. Sophisticated taste without the fuss!

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Ingredients

Servings

For Polenta

4 Cups water
1 Cup Coarse Cornmeal or Polenta Flour
1 Cup cheese shredded
1 Tablespoon water
salt + pepper to taste
cooking spray

For Mushroom Ragu

24 oz mixed mushrooms sliced (I used shitake and portobello)
2 Tablespoons unsalted butter
1 Tablespoon olive oil
3 leaves hyme
2 cloves garlic minced
1/4 Cup red wine
1/4 Cup heavy cream
salt + pepper to taste

Assembly

1 Cup cheese shredded

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Instructions

For Polenta

Line an 8x8" square pan with foil. Spray all over with nonstick spray
In a big heavy saucepan, boil the water with a bit of salt
Quickly add the cornmeal and reduce the heat to low. Whisk constantly to prevent lumps
When mixture becomes creamy and thick, about 3-4 minutes, add the butter, cheese, salt and pepper and mix with a wooden spoon until the cheese has melted
Place polenta inside prepared pan and smooth the top with a spoon
Let the polenta cool in the fridge for an hour

For Mushroom Ragu

In a large skillet over medium-low heat, heat the butter and olive oil
Add the garlic and saute for 1 minute
Add the mushrooms and thyme. Cook until the mushrooms have softened. About 4-5 minutes
Pour the wine and cook until the liquid has reduced significantly. About 3-4 minutes
Add salt and pepper
Add the heavy cream and stir until the mushrooms are creamy and the cream has reduced. 2-3 minutes

Assembly

Preheat Oven to 375 Degrees Fahrenheit
Line a sheet pan with foil and spray non-stick spray
Remove cooled polenta from fridge
Cut into equal squares and place on the lined pan
Bake for 5 minutes on each side
Divide the mushroom mixture in between the squares
Sprinkle the cheese on top
Place sheet pan back in the oven and bake for 3 minutes or until cheese has melted
Enjoy!

Nutrition Information

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Calories 390kcal (20%) Carbohydrates 28g (9%) Protein 14g (28%) Fat 24g (37%) Saturated Fat 13g (65%) Cholesterol 63mg (21%) Sodium 258mg (11%) Potassium 487mg (14%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 665IU (13%) Vitamin C 1.1mg (1%) Calcium 289mg (29%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 390 kcal

% Daily Value*

Calories	390kcal	20%
Carbohydrates	28g	9%
Protein	14g	28%
Fat	24g	37%
Saturated Fat	13g	65%
Cholesterol	63mg	21%
Sodium	258mg	11%
Potassium	487mg	10%
Fiber	5g	20%
Sugar	3g	6%
Vitamin A	665IU	13%
Vitamin C	1.1mg	1%
Calcium	289mg	29%
Iron	1.6mg	9%