Creamy Fontina Polenta with Mushroom Ragù

Creamy Fontina Polenta with Mushroom Ragù
Photo by Maren Caruso


  • 1 cup coarse yellow cornmeal
  • 2 Tbs. olive oil
  • 1-½ cups (1 oz.) mixed dried mushrooms, rehydrated (see below) and chopped, plus ¾ cup soaking liquid
  • 4 oz. fresh cremini mushrooms, trimmed and sliced
  • 1 medium clove garlic, minced
  • 2 tsp. chopped fresh thyme
  • Kosher salt
  • + 2 more ingredients
    • Freshly ground black pepper
    • 1-½ cups grated Fontina (about 6 oz.)

Bring 4-1/2 cups water to a boil in a 3-quart saucepan. Whisk in 1-1/2 tsp. salt and then the cornmeal. Reduce the heat to medium low and cook, stirring occasionally, until the cornmeal is tender and absorbs all the liquid, about 30 minutes.Meanwhile, make the mushroom ragù: Heat the oil in a med...

View full recipe at Fine Cooking


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