Polenta Bites with Mushroom Ragu
 
Prep time
Cook time
Total time
 
A quick and easy vegetarian-friendly dish that's perfect for breakfast, lunch, or dinner.
Author:
Recipe type: Snack
Serves: 4-6
Ingredients
  • 2 Tbs. olive oil, divided
  • 2 Tbs. butter, divided
  • ½ cup red onions, finely chopped
  • 2 cloves garlic, minced
  • 1 pint crimini mushrooms, roughly chopped
  • 1 pint oyster mushrooms, roughly chopped
  • kosher salt
  • fresh ground pepper
  • 1-2 sprigs of fresh thyme
  • ¼ cup white wine
  • 1 Tbs. flour (*Optional)
  • 1 log prepared polenta, cut into rounds
  • freshly grated parmesan cheese
  • 1 Tbs. Italian Parsley
Instructions
  1. In a medium saute pan, add 1 Tbs. of olive oil and 1 Tbs. of butter, and place over medium heat.
  2. Add in the red onions and garlic, and saute until onions soften. Add the mushrooms, stir to combine, and continue sauteing until mushrooms have wilted a bit (about 3 minutes). After the mushrooms have cooked down a bit, add a good pinch of kosher salt, fresh ground pepper, and the leaves from the sprig of thyme.
  3. Stir in the white wine and the flour, and then turn the heat to low. Let simmer until the mixture thickens to desired consistency (5-10 minutes).
  4. Meanwhile, In a separate saute pan, heat 1 Tbs. olive oil and 1 Tbs. of butter. Once the oil and butter are heated through, add the rounds of polenta, and cook for 2-3 minutes per side.
  5. Remove the rounds of polenta, place them on a plate or platter, and immediately sprinkle freshly grated parmesan cheese.
  6. Top the rounds with a spoonful of mushroom ragu, sprinkle with Italian parsley, and serve.
Recipe by The Cuban Reuben at http://thecubanreuben.com/polenta-bites-mushroom-ragu/