Baked Polenta With Mushroom Ragout

No ratings yet

Baked Polenta With Mushroom Ragout

Baked Polenta With Mushroom Ragout
Servings 4


  • 1 cup Cornmeal
  • 1 Tbsp Kosher Salt
  • 1/2 Tsp Black Pepper
  • 1 Tsp Butter -- diced
  • 1/2 cup Parmesan Cheese -- grated
  • 1/2 cup Dried Porcini Mushrooms


  • Preheat oven to 350.
    Combine cornmeal with 4 cup water in 1 1/2-quart baking dish.
    Add salt, pepper, and butter.
    Bake, uncovered, 40 minutes. Stir and add cheese.
    Bake 10 minutes more. Let stand 5 minutes.
    Meanwhile, soak porcini mushrooms in 1 1/2 cup hot water until soft (about 15 minutes).
    While they soak, melt butter in large skillet. Add shallot and saute. Add garlic, cook 2 more minutes.
    Add fresh mushrooms. Cook 4-5 minutes or until soft.
    Strain porcinis, reserving liquid. Chop. Add liquid and mushrooms to fresh mushrooms. Cover. Reduce heat to low and cook until mushrooms are completely limp, 8-15 minutes.
    Uncover. Increase heat to high and cook until liquid is almost absorbed, 7-8 minutes. Stir in parsley.
    Serve mushrooms over polenta.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.