Polenta Squares With Mushroom Ragu

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

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

Recipe

• 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.