Creamy Fontina Polenta with Mushroom Ragù

Creamy Fontina Polenta with Mushroom Ragù
Photo by Maren Caruso


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