Creamy Fontina Polenta with Mushroom Ragù

Creamy Fontina Polenta with Mushroom Ragù
Photo by Maren Caruso

Ingredients

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

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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