Crispy Polenta with Mushroom Ragout
Creamy polenta fried until crispy, topped with a rich, savory mushroom and tomato ragout.
Ingredients (serves 4)
- 1 cup polenta
- 4 cups vegetable stock
- 1 lb mushrooms
- 1 onion
- 3 cloves garlic
- 1 can crushed tomatoes
- 2 tablespoons tomato paste
- 3 tablespoons butter
- 1/2 cup parmesan
- 1 teaspoon balsamic vinegar
- Salt and black pepper
- Cooking oil
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Save this recipeInstructions
- 1
Bring vegetable stock to boil in a large pot. Slowly whisk in polenta, stirring constantly to avoid lumps.
- 2
Reduce heat to low and simmer 30 minutes, stirring frequently, until polenta is creamy and thick.
- 3
Stir in butter and parmesan. Spread polenta on an oiled baking sheet in a 1/2-inch thick layer. Cool completely.
- 4
Slice mushrooms and dice onion. Heat 1 tablespoon oil in a skillet over medium-high heat. Sauté mushrooms until brown.
- 5
Add onion and garlic. Cook until softened, then stir in crushed tomatoes and tomato paste. Simmer 10 minutes.
- 6
Cut cooled polenta into squares. Fry in oil over medium-high heat 3 minutes per side until crispy.
- 7
Top fried polenta with mushroom ragout and balsamic vinegar. Serve hot.
