Polenta Squares with Mushroom Ragu

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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!

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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.

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Was going to follow recipe but at last minute my husband requested the polenta be fried. So, I dipped it in a little flour and pan fried it in about 1T of olive oil. Turned out great and better than the texture of the polenta right out of the pan.

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If you made polenta with cornmeal you have different quantities and you need more cooking time, I make it like that all the time. Polenta is not flavored by itself, usualy brings the flavors of the others foods that's served with.
I did not make this yet, sounds good, and I like Giada's cooking.

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I made this for a New Year's Eve appetizer party and loved it. I actually made it a day ahead and just warmed the polenta back to room temperature and heated the ragu before servine. he mushroom ragu was flavorful and delicious! I added a little bit of parmesan cheese to the polenta before topping with the mushroom ragu. The consistency and flavors worked wonderfully together. This is a keeper!

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Polenta gets hard on the serfice very quickly and does not have a good texture. I noticed that people just eat the mushroooms off and leave the rest. Second time making this I made polenta soft and served it in the individual spoons with mushroom mixture on top. Much better result.

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I did cheat and use prepared organic polenta that I cut and grilled but as far as my husband and daughter were concerned the real goodness was in the mushroom ragu. I did add an extra clove of garlic but other than that followed the recipe exactly. A big hit that I will use again.

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I made this recipe using some 2 oz. of dehydrated "exotic" mushrooms purchased at Trader Joe's; no sooner did I add the Marsala, then the mushrooms slurped it all up - I added some butter (no flourto salvage the recipe; It tasted ok but then remade it following the recipe as written. Thanks again Giada for another tasty treat

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The first time I made polenta, I used cornmeal. After refridgerating them for several hours, it was really soft. I don't think it was supposed to turn out that way. Did I do something wrong?

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Great and very easy!!