Crispy Polenta Recipe
Served with wild mushroom ragu and truffle oil.
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Ingredients
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Crispy Polenta and Wild Mushroom Ragu
Method
Preparation Instructions
- 1
Prepare the Polenta
In a medium saucepan, bring the water and salt to a boil. Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally, until thickened. Spread the cooked polenta onto a baking sheet and let it cool completely.
- 2
Make the Wild Mushroom Ragu
In a large skillet, heat the olive oil over medium heat. Add the minced shallots and garlic, sautéing until soft. Add the wild mushrooms and cook for about 5-7 minutes until they are tender. Pour in the vegetable broth and add thyme. Allow it to simmer for 10 minutes until slightly thickened.
- 3
Crisp the Polenta
Preheat your oven to 400°F (200°C). Once the polenta has cooled and set, cut it into squares or triangles. Place on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes, flipping halfway through, until crispy and golden brown.
- 4
Serve
Plate the crispy polenta and top with the wild mushroom ragu. Drizzle with truffle oil, sprinkle with grated parmesan, and season with black pepper and chopped parsley to taste.
