Creamy Fontina Polenta with Mushroom Ragù

Creamy Fontina Polenta with Mushroom Ragù
Photo by Maren Caruso

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network