Creamy Fontina Polenta with Mushroom Ragù

Creamy Fontina Polenta with Mushroom Ragù
Photo by Maren Caruso


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

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


Best Wine Deals

See More Deals

Snooth Media Network