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

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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