Crispy Polenta with Wild Mushroom Ragu Recipe

Instructions

1. 1

   Place the dried porcini mushrooms in a small bowl and cover with the boiling water. Let hydrate.

2. 2

   In a 12-14-inch sauté pan, heat the extra virgin olive oil over high heat until it is smoking. Add the chopped onion and garlic and cook over high heat for 5 minutes, until the onions are light golden-brown. Add the mixed mushrooms and continue cooking until they have given up most of their water, about 9-10 minutes. Lift the dried porcini mushrooms out of the water (reserve the water) and add them to the mushrooms in the pan. Cook for another 30 seconds or so.

3. 3

   Sprinkle the flour into the pan, stir and toast the flour until it is no longer visible, about 1 minute.

4. 4

   Add wine, cream (if using), sugar, thyme and reserved mushroom-soaking liquid (be careful not to add the sediment at the bottom).

5. 5

   Add salt and pepper to taste, then reduce the heat to medium. Cook the sauce for 5 more minutes, until the mixture has a ragu-like consistency. Add the lemon juice and parsley, stir in.

6. 6

   Remove pan from the heat. Remove mixture from the pan, cover to keep warm and wipe down the pan.

7. 7

   Slice the polenta into ½-inch rounds or squares. Coat it lightly with olive oil and heat it over medium-high. Fry the slices in the pan until golden brown on both sides and warmed through, about 5 minutes per side. Top the polenta with warm mushroom ragu and sprinkle with Parmigiano Reggiano. Serve immediately. Serves 6.