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Grilled Polenta with Mushroom Ragu

February 27, 2011


Grilled Polenta with Mushroom Ragu

Ingredients for 4-6

Grilled Polenta

  • 1 cup milk
  • 1 cup water
  • 2 tablespoons half & half
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 2 tablespoons grated Parmigiano
  • 2/3 cup quick-cooking polenta

Bring milk, water, half & half,1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy saucepan. Add 2 tablespoons of grated Parmigiano then gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading, using a greased spatula, so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes. Once cooled, cut polenta into 4 large squares. Lift one square out at a time and cut into 4 triangles. Melt 1 teaspoon of butter on a non-stick skillet or griddle. Brown both sides of polenta. Remove and repeat until all 16 triangles are grilled.

Mushroom Ragu

  • 1 tablespoon olive oil
  • 1 ounce dried porcini mushrooms, hydrated in 1/3 hot water then chopped (reserve liquid)
  • 8 ounces mixed mushrooms (baby bella, oyster, crimini), roughly chopped
  • 1/2 cup chopped onion
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon each dried thyme, rosemary, oregano
  • 1 clove garlic, minced
  • 1/3 cup each  dry Marsala, red wine & liquid from rehydrating porcini
  • 1/2 teaspoon all-purpose flour
  • 2 tablespoons chopped fresh Italian parsley leaves

Hydrate dried porcini in 1/3 cup very hot water. Drain, squeezing as much liquid out as possible. Save all liquid. Chop porcini and rough chop other cleaned mushrooms. Heat oil in large skillet, add the mushrooms and onion. Sprinkle with salt, pepper and spices. Saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are browned. Lower the heat to medium-low. Add the Marsala, red wine and mushroom liquid. Cover and simmer until the liquid has reduced by about half. In a small bowl, melt 2 tablespoons of butter and stir in 1/2 teaspoon flour to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly. Remove from the heat. Sprinkle with parsley.

Place 3-4  triangles of grilled polenta on each plate, top with mushrooms ragu and grated Parmigiano. Serve with a tossed salad and a hearty glass of red wine.


Wisk polenta into boiling milk & water

Cook polenta for about 5 minutes, stirring constantly

Cool polenta in oiled pan

Grill polenta triangles in butter until browned

Chop mushrooms

After sauteing mushrooms, add wine and reserved porcini liquid


5 Comments leave one →
  1. February 27, 2011 8:49 pm

    I have some polenta i need to fry up… wish the hubby liked mushrooms!

  2. February 28, 2011 3:07 am

    It has been far too long since I made polenta – your recipe with the mushroom ragu sounds fabulous!
    🙂 Mandy

  3. Dreiske permalink
    March 8, 2011 5:15 pm

    Amy… thanks so much for posting this recipe!
    I keep buying the premade polenta in the plastic tube at the grocery store, but since I know it’s so simple (and better!) made from scratch I felt bad that I hadn’t yet gotten around to finding a recipe to try. So considering we love polenta and mushrooms we’ll certainly be giving your recipe a try! This will also be a fun recipe to cook with my 5-year-old, since both mushrooms and polenta are among the few foods he can easily prep with his kid-safe knife.

    • March 8, 2011 9:18 pm

      If you like blue cheese try making polenta then layering it in a bowl lined with plastic wrap. Lay some of the hot polenta then some blue cheese, more polenta, more cheese etc last layer polenta. Let it set up a bit then invert on a plate and cut in wedges.. I’m not a blue cheese fan but saw it served this way in Italy and it looked great..

      • Dreiske permalink
        March 11, 2011 4:45 pm

        Oooh, we love blue cheese! One question…after the polenta/blue cheese layers were unmolded and cut in wedges was it served just like that, or was it then grilled?

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