Polenta Squares with Mushroom Ragu
- 480ml boiling water
- 45g butter, at room temperature
- 1 tsp salt, plus more for seasoning
- 75g quick-cooking polenta
- 1 tbsp olive oil
- 230g chestnut mushrooms, chopped
- 50g chopped onion
- 1/2 tsp freshly ground black pepper, plus more for seasoning
- 1 clove garlic, minced
- 180ml dry Marsala
- 1/2 tsp plain flour
- 2 tbsp chopped fresh Italian parsley leaves
Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 30g of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.
Cut the polenta into 36 bite-sized squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.