POLENTA SQUARES WITH MUSHROM RAGU
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48 pieces
6 C WATER
1 ½ t SALT
1 ½ C YELLOW CORNMEAL
3 T BUTTER
½ C HEAVY CREAM
¼ C PARMESAN CHEESE, grated
¾ t THYME, minced
¾ t ROSEMARY, minced
KOSHER SALT & FRESH CRACKED PEPPER, to taste
1 T OLIVE OIL
¾ C RED ONION, minced
3 CLOVES GARLIC, minced
8 OZ CREMINI MUSHROOMS, sliced
½ C RED WINE
28 OZ DICED TOMATOES, canned
OLIVE OIL, for frying
FRESH BASIL, garnish
Combine water and salt in a large non-stick saucepan. Bring to boil over high heat. Reduce heat to medium and slowly whisk in cornmeal. Once all of the cornmeal has been added, reduce heat to low, continue to cook and whisk continuously for 10 minutes.
Remove from heat and stir in butter, cream, parmesan cheese and herbs. Season to taste with salt and pepper. Pour polenta into a 9x13 pan and refrigerate overnight.
Add olive oil to a large sauté pan set over medium heat. Add onion and garlic and cook 4-5 minutes. Add mushrooms and cook another 4-5 minutes, stirring occasionally. Add red wine and continue to cook for an additional 2-3 minutes. Add tomatoes and cook 15-18 minutes or until nearly all of the liquid from the tomatoes has been reduced. Season to taste with salt and pepper. Remove from heat and let cool slightly. (Can be made two days in advance. Rewarm over low heat when ready to assemble.)
Cut polenta into 48 squares, about 1 ½” x 1 ½” each. Coat the bottom of a large sauté pan set over medium-high heat with a thin layer of olive oil. Add the polenta squares to the hot oil and cook until golden brown on both sides. Drain on paper towel and place on serving platter. Top each polenta square with a small amount of mushroom ragu and garnish with fresh basil.
6 C WATER
1 ½ t SALT
1 ½ C YELLOW CORNMEAL
3 T BUTTER
½ C HEAVY CREAM
¼ C PARMESAN CHEESE, grated
¾ t THYME, minced
¾ t ROSEMARY, minced
KOSHER SALT & FRESH CRACKED PEPPER, to taste
1 T OLIVE OIL
¾ C RED ONION, minced
3 CLOVES GARLIC, minced
8 OZ CREMINI MUSHROOMS, sliced
½ C RED WINE
28 OZ DICED TOMATOES, canned
OLIVE OIL, for frying
FRESH BASIL, garnish
Combine water and salt in a large non-stick saucepan. Bring to boil over high heat. Reduce heat to medium and slowly whisk in cornmeal. Once all of the cornmeal has been added, reduce heat to low, continue to cook and whisk continuously for 10 minutes.
Remove from heat and stir in butter, cream, parmesan cheese and herbs. Season to taste with salt and pepper. Pour polenta into a 9x13 pan and refrigerate overnight.
Add olive oil to a large sauté pan set over medium heat. Add onion and garlic and cook 4-5 minutes. Add mushrooms and cook another 4-5 minutes, stirring occasionally. Add red wine and continue to cook for an additional 2-3 minutes. Add tomatoes and cook 15-18 minutes or until nearly all of the liquid from the tomatoes has been reduced. Season to taste with salt and pepper. Remove from heat and let cool slightly. (Can be made two days in advance. Rewarm over low heat when ready to assemble.)
Cut polenta into 48 squares, about 1 ½” x 1 ½” each. Coat the bottom of a large sauté pan set over medium-high heat with a thin layer of olive oil. Add the polenta squares to the hot oil and cook until golden brown on both sides. Drain on paper towel and place on serving platter. Top each polenta square with a small amount of mushroom ragu and garnish with fresh basil.
