Polenta Squares with Mushroom Ragu

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I never follow a recipe to the proverbiel "T" but I did this time and this ragout is outstanding. I made it last Sunday as an appetizer for the best lasagna in the world followed by a flourless chocolate cake. My father, who's not exactly a mushroom fan, raved about it at Thanksgiving dinner. I'm making it again, tonight, to use on pizza; just the ragout, cheese and some fresh basil! The dough is almost ready!!!

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Soooo good! Definitely a keeper! And even though it's quick and easy it qualifies as a fine restaurant type meal. I've made it 3 times in this last month. You really do want to get that Marsala reduced by half though or all you get it the alcohol taste and not the richness that the reduced wine lends to the other ingredients.

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I have to say, that this recipe was good enough that I would make it again, with a little adjustment.

First, I had leftover polenta squares, so I pan fried them. What a difference. I will definitely be frying again.

Second, I would add some parmesan to the ragu for a little salt and flavor, instead of the salt at the end.

I used the food processor and chopped all my onion and mushroom in it. Made for easy prep and quick clean up.

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This mushroom ragu is SO GOOD! Absolutely amazing. I made mine only slightly differently and ate it as a main meal. First I cooked my onions for about 5min prior to adding the mushrooms. I like my onions super cooked down - pretty much carmelized in anything I put them in. I made a mistake with the butter/flour paste and added 1/2Tbsp, and it got a little too thick so I thinned it out with a little chicken stock. I also did not make the polenta --> I just used some store bought polenta, sliced it up, sauted it in a pan with salt and pepper. It was so delicious, I will definitely be making it again. Great recipe!

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I like this recipe just the way it is, but if you want something more entree version and a tad more decadent try a SEARCH for this recipe on Foodnetwork............Plenta ai Funghi Porcini by chef Luca Citti. Almost exactly same ingredients in slightly different proportions + 2 cups heavy cream (of course I always go lower-cal and use 1/2 & 1/2.

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I don't understand why one would go to the trouble of making this recipe and used CANNED mushrooms, or even dehydrated. This dish really calls out for FRESH mushrooms. As for the polenta...polenta & cornmeal are different animals. The texture and creaminess are key. I love polenta, I think it's got that corn flavor, but not so gritty like other corn products. I urge you all to use organic polenta because GMO corn products are the worst. ps. if you watch Giada's show, you know her recipes are all about FRESH.

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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!

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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.

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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.

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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.