Polenta Squares with Mushroom Ragu

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Fashionable Foods

Rated: 4 stars out of 5Rate itRead users' reviews (30)

Cook Time:
20 min
Level:
Easy
Yield:
36 bite-size hors d'oeuvres

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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Directions

2 cups boiling water

3 tablespoons butter, at room temperature

1 teaspoon salt, plus more for seasoning

1/2 cup quick-cooking polenta

1 tablespoon olive oil

8 ounces cremini mushrooms, chopped

1/2 cup chopped onion

1/4 teaspoon freshly ground black pepper, plus more for seasoning

1 clove garlic, minced

3/4 cup dry Marsala

1/2 teaspoon all-purpose flour

2 tablespoons chopped fresh Italian parsley leaves

Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.

Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.

Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.

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Comments & Reviews

recipe Polenta Squares with Mushroom Ragu
monique Dayville, CT 02-03-2010
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This dish has loads of flavor!
Rated: 5 stars out of 5

I never made polenta before. It was fun to make. The flavor of the Ragu was amazing. I have to say I was unable to make... these with real butter or the specified mushrooms. I guess you could say I made it the "penny pincher" way! I made it with low calorie margarine and canned mushrooms. I know some may be mortified, but I was more than happy with the flavor. I'll try it next time with the specified mushrooms. Sooo yummy! Read more
recipe Polenta Squares with Mushroom Ragu
Joann Grand RApids, MI 01-31-2010
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Polenta is often supposed to be bland
Rated: 5 stars out of 5

I made something similar to this (didn't have all the ingredients) and it came out great. My only problem with polenta is... getting it to set up firm. I make it with cornmeal, not polenta mix, so I have to do more tinkering with the meal/water/time balances. Polenta is basically like dough - it's supposed to be bland to allow the toppings to stand out, as pointed out by a previous reviewer. However, I often like eating polenta on it's own, so I mix in some grated cheddar, fine-dice jalapenos, or other items to kick it a little bit. Pepper and cheddar polenta is especially good as a chili topper or pour-over - does the same thing as cornbread but much easier to make and not so starchy.Read more
recipe Polenta Squares with Mushroom Ragu
WENDY SAN DIEGO, CA 12-23-2009
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MORE OF A QUESTION
Rated: 3 stars out of 5

Do you think i cold make the ragu and then rewarm it at the persons house. I want to take it to an appetizer party.
recipe Polenta Squares with Mushroom Ragu
Linda Peoria, AZ 05-05-2009
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Wasn't impressed
Rated: 3 stars out of 5

Should have paid more attention to reviewers who said polenta was bland but thought I'd try the recipe as written. Secondly... and unfortunately, I only had sweet Marsala, but squeezed lemon juice over finished product--so that saved it--I think. Enjoyed it more when served in large squares topped with marinara & parmesan and well heated until cheese melted.Read more
recipe Polenta Squares with Mushroom Ragu
aaron santa clara, CA 04-23-2009
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used as an appetizer on Easter
Rated: 4 stars out of 5

My wife made these, and they came out great! The mushroom ragu is earthy and tangy. The polenta squares give it some... stick-to-your-ribs-goodness. And we took a cue from the previous reviews and added Parmesan cheese, but instead of mixing it into the polenta, we shaved small slices off the block using a vegetable peeler and put a slice under the mushrooms on each square. Garnish with a finely chopped fresh herb and you really have a winner!Read more
recipe Polenta Squares with Mushroom Ragu
Leah Boise, ID 12-02-2008
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Simply amazing
Rated: 5 stars out of 5

The recipe was so easy, but absolutely delicious. I couldn't find Marsala, so I used creamy sherry and it worked perfectly. ... The mushroom ragu came together so quickly and filled my house with the most inviting smell. (I added two extra cloves of garlic...I love the flavor of garlic.) I flavored the polenta with a handful of parmesan cheese and fresh ground black pepper...it was very tasty and moist. The polenta with mushroom ragu was a big hit at my last party; in fact, I didn't make enough polenta and it was gone within two minutes. The recipe is definitely a keeper. Thanks Giada for a wonderful, fun appetizer...all my family and friends thank you as well.Read more