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If serving for a dinner party or event, the ragu can be made up to three days in advance; just reheat gently on the stovetop while you make the polenta. Get the Polenta With Wild Mushroom Ragu recipe.
If you like those warming winter recipes, you should also try these: Gnocchetti Sardi with Sausage and Pomodoro Ragu by Stefano Secchi Slow-Cooked Borlotti Beans by Stefano Secchi
Allow us to introduce our secret pantry darling and unsung dinner hero: polenta. A simple dish made from cornmeal, it’s creamy, filling, comforting and cheap—but tastes downright luxurious and ...
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If serving for a dinner party, the ragu can be made up to three days ahead; just reheat gently on the stovetop while you make the polenta. Get the Polenta With Wild Mushroom Ragu recipe . Emily ...
2. Remove and discard the bay leaf. Stir the basil and cheese in the saucepan. Spread the polenta in a greased 9-inch pie plate. Cover and refrigerate for 2 hours or until the polenta is firm. 3. Cut the polenta into 6 wedges. Grill, Bake or Pan-Fry the polenta. Serve topped with meat sauce, roasted vegetables or grated Parmesan cheese, if desired.
To prepare polenta, bring milk to a boil in a medium saucepan. Slowly add polenta, stirring constantly with a whisk. Stir in sugar and salt, and cook 5 minutes or until thick, stirring constantly. Serve with compote. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.
Get the Oven Baked Fries recipe. ... (Or mushroom ragu, if you want to go the vegetarian route!) ... Get the Garlic Butter Mushrooms recipe. PARKER FEIERBACH.