Fried Polenta Squares with Creamy Mushroom Ragu

Name: Fried Polenta Squares with Creamy Mushroom Ragu
Total time: 225
Yield: 4
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

Recipe by Reynolds KitchensR from allrecipes.com

Dinner 4 Hr. 45 Mins.

Ingredients

4 servings

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4 cups water
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1 cup polenta
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½ cup finely grated Parmesan cheese
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¾ teaspoon kosher salt, divided
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2 tablespoons olive oil
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1 small yellow onion, diced
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3 cloves garlic, minced
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1 pound mixed wild mushrooms (like shiitake, oyster, chanterelle, hen of the woods), cleaned and sliced
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1 pound cremini mushrooms, cleaned and sliced

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1 tablespoon minced fresh thyme
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2 tablespoons all-purpose flour
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½ cup dry white wine
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¼ cup heavy cream
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1 teaspoon sugar
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1 squeeze fresh lemon juice
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½ cup chopped flat-leaf parsley
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1 sheet Reynolds Wrap® Aluminum Foil

Instructions

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.
Line an 8x11 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.
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.
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.
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.