Fried Polenta Squares with Creamy Mushroom Ragu Recipe

Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken reduce heat to a simmer and cook for 45 minutes until creamy and thick stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.

Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish using a spatula to smooth it to an even thickness about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.

While the polenta chills make your ragu. In a large heavy skillet heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.

Add flour stirring until it is no longer visible about 1 minute. Add in the wine cream and sugar and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.

Slice your polenta into squares -- whatever size you desire. Wipe down your skillet coat it with nonstick cooking spray and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve top the squares with warm mushroom ragu.