Crispy Fried Polenta Squares with Creamy Mushroom Ragu: A Comfort Food Masterpiece

Craving something comforting, flavorful, and utterly satisfying? Look no further! These crispy fried polenta squares, topped with a rich and creamy mushroom ragu, are the perfect dish for a cozy night in or a special occasion dinner. This recipe combines the rustic charm of polenta with the earthy elegance of mushrooms, creating a culinary experience that will tantalize your taste buds and leave you wanting more. Get ready to transform simple ingredients into a masterpiece of flavor and texture!

Why You’ll Love This Recipe

• Texture Contrast: The delightful contrast between the crispy exterior of the polenta and the creamy, savory mushroom ragu is simply irresistible.
• Flavor Explosion: Earthy mushrooms, aromatic herbs, and a touch of cream create a symphony of flavors that will dance on your palate.
• Comfort Food at Its Finest: This dish is the epitome of comfort food, perfect for warming you up on a chilly evening.
• Versatile: Serve it as an appetizer, a side dish, or a satisfying vegetarian main course. You can even adapt the ragu to your liking by adding other vegetables or proteins.
• Impressive Yet Easy: While it looks and tastes gourmet, this recipe is surprisingly simple to make.

Ingredients You’ll Need

For the Polenta:

• 4 cups Vegetable Broth (or Chicken Broth): The base for cooking the polenta, providing flavor and moisture. Vegetable broth keeps the dish vegetarian.
• 1 cup Cornmeal (Polenta): Use a medium-grind polenta for the best texture. Avoid instant polenta as it won’t hold its shape as well.
• 1/2 cup Grated Parmesan Cheese (optional): Adds a salty, savory note to the polenta. Omit for a vegan version.
• 2 tablespoons Butter (or Olive Oil): Adds richness and flavor to the polenta. Use olive oil for a vegan version.
• Salt and Pepper: To taste, essential for seasoning the polenta.
• Olive Oil (for frying): For achieving that perfect golden-brown crispiness.

For the Creamy Mushroom Ragu:

• 1 tablespoon Olive Oil: For sautéing the vegetables and mushrooms.
• 1 Onion, chopped: Adds a sweet and savory base to the ragu.
• 2 cloves Garlic, minced: Provides a pungent and aromatic flavor.
• 1 pound Mixed Mushrooms, sliced (cremini, shiitake, oyster, etc.): Use your favorite combination of mushrooms for a variety of textures and flavors.
• 1/2 cup Dry White Wine (optional): Adds acidity and depth of flavor to the ragu. You can substitute with more broth if desired.
• 1/2 cup Vegetable Broth (or Chicken Broth): Helps to deglaze the pan and create a flavorful sauce.
• 1/2 cup Heavy Cream (or Coconut Cream): Adds richness and creaminess to the ragu. Use coconut cream for a vegan version.
• 2 tablespoons Fresh Thyme Leaves: Provides a fragrant and earthy aroma.
• 1 tablespoon Fresh Parsley, chopped: Adds a fresh and vibrant touch.
• Salt and Pepper: To taste, essential for seasoning the ragu.

Equipment You’ll Need

• Large Pot: For cooking the polenta.
• 9×13 Inch Baking Dish: For setting the polenta.
• Large Skillet or Dutch Oven: For making the mushroom ragu.
• Cutting Board and Knife: For chopping vegetables and mushrooms.
• Measuring Cups and Spoons: For accurate measurements.

Step-by-Step Instructions

Part 1: Preparing the Polenta

1. Bring the Broth to a Boil: In a large pot, bring the vegetable (or chicken) broth to a rolling boil over medium-high heat.
2. Whisk in the Polenta: Gradually whisk in the cornmeal (polenta) in a slow, steady stream to prevent lumps from forming. Continue whisking constantly until all the polenta is incorporated.
3. Reduce Heat and Simmer: Reduce the heat to low and simmer, stirring frequently, for about 25-30 minutes, or until the polenta is thick and creamy and pulls away from the sides of the pot. Be patient and stir often to prevent sticking and burning.
4. Add Flavor and Finish: Stir in the grated Parmesan cheese (if using), butter (or olive oil), salt, and pepper. Mix well to combine. Taste and adjust seasoning as needed.
5. Pour into Baking Dish: Pour the cooked polenta into a lightly oiled 9×13 inch baking dish. Spread it evenly to create a smooth surface.
6. Cool and Set: Let the polenta cool completely at room temperature, then cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This will allow the polenta to firm up and make it easier to cut into squares.

Part 2: Making the Creamy Mushroom Ragu

1. Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
2. Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become browned, about 8-10 minutes. Don’t overcrowd the pan; cook the mushrooms in batches if necessary to ensure proper browning.
3. Deglaze the Pan: If using, pour in the dry white wine and scrape the bottom of the pan to loosen any browned bits (this is where a lot of flavor is!). Let the wine reduce by half, about 2-3 minutes.
4. Add Broth and Simmer: Pour in the vegetable (or chicken) broth and bring to a simmer. Cook for another 5-7 minutes, allowing the sauce to thicken slightly.
5. Add Cream and Herbs: Stir in the heavy cream (or coconut cream), fresh thyme leaves, salt, and pepper. Reduce the heat to low and simmer for another 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.
6. Stir in Parsley: Stir in the fresh chopped parsley just before serving.

Part 3: Frying the Polenta Squares

1. Cut the Polenta: Remove the chilled polenta from the refrigerator. Using a sharp knife, cut it into squares or rectangles, about 2-3 inches in size.
2. Heat the Oil: In a large skillet, heat about 1/4 inch of olive oil over medium-high heat.
3. Fry the Polenta: Carefully place the polenta squares in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy.
4. Drain on Paper Towels: Remove the fried polenta squares from the skillet and place them on a plate lined with paper towels to drain excess oil.

Serving Suggestions

1. Assemble and Serve: Arrange the crispy fried polenta squares on a serving platter. Spoon the creamy mushroom ragu generously over the top of each square.
2. Garnish (Optional): Garnish with additional fresh parsley, a sprinkle of grated Parmesan cheese (if using), or a drizzle of olive oil.
3. Enjoy Immediately: Serve immediately while the polenta is still crispy and the ragu is warm and creamy.

Tips and Variations

• Mushroom Variety: Feel free to experiment with different types of mushrooms. Shiitake, oyster, and portobello mushrooms all work well in this recipe.
• Add Protein: For a heartier meal, add cooked chicken, sausage, or chickpeas to the mushroom ragu.
• Spice it Up: Add a pinch of red pepper flakes to the ragu for a touch of heat.
• Vegan Option: To make this recipe vegan, use vegetable broth, olive oil, coconut cream, and omit the Parmesan cheese. You can also add a tablespoon of nutritional yeast to the ragu for a cheesy flavor.
• Make Ahead: The polenta can be made a day or two in advance and stored in the refrigerator. The mushroom ragu can also be made ahead of time and reheated before serving.
• Baking the Polenta: For a less oily option, you can bake the polenta squares instead of frying them. Preheat the oven to 400°F (200°C). Place the polenta squares on a baking sheet and bake for about 20-25 minutes, or until golden brown and crispy, flipping halfway through.
• Polenta Texture: Adjust the amount of broth to achieve your desired polenta consistency. For a firmer polenta, use less broth. For a creamier polenta, use more broth.

Nutritional Information (Approximate, per serving)

Note: Nutritional information will vary depending on the specific ingredients used and portion sizes.

• Calories: 400-500
• Fat: 20-30g
• Protein: 10-15g
• Carbohydrates: 40-50g

Conclusion

These crispy fried polenta squares with creamy mushroom ragu are a delightful and satisfying dish that is perfect for any occasion. The combination of textures and flavors is simply irresistible, and the recipe is surprisingly easy to make. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece that will impress your friends and family. Enjoy!

Enjoy!