Creamy Fontina Polenta with Mushroom Ragù

Creamy Fontina Polenta with Mushroom Ragù
Photo by Maren Caruso

Ingredients

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

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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