Creamy Fontina Polenta with Mushroom Ragù

Creamy Fontina Polenta with Mushroom Ragù
Photo by Maren Caruso


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


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