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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
All baked in marinara sauce, this summer dinner is a must-have to add to your rotation. ... Polenta With Wild Mushroom Ragu. Make this showstopper with a custom blend of your favorite funghi! If ...
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Heat 1 tablespoon of the oil in the skillet. Add the mixed mushrooms and cook over moderately high heat until any liquid has evaporated and the mushrooms start to brown, 5 minutes. Add the onion and remaining 1 tablespoon of oil; season with salt and pepper. Cover and cook over moderate heat, stirring, until the onion is softened, 5 minutes.
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 ...
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.
Add the polenta to the pan, forming four round cakes. Use a large pastry ring or cookie cutter for a neater presentation. Fry for approximately 2 minutes on each side or until nicely browned.