Polenta with Wild Mushroom Ragu and Gorgonzola

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add 1 medium diced onion and sauté for 5 minutes until softened.

2. 2

   Add 2 minced cloves of garlic and 1 pound of sliced mixed wild mushrooms to the skillet, cooking for 8-10 minutes until the mushrooms release their liquid and begin to brown.

3. 3

   Pour in 1/2 cup of dry red wine, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes until the wine has mostly evaporated.

4. 4

   Stir in 1 (14.5 ounce) can of crushed tomatoes, 1/4 cup of chopped fresh parsley, and 1 teaspoon of dried oregano, then season with salt and black pepper to taste and simmer the ragu for 20 minutes, allowing it to thicken.

5. 5

   While the ragu simmers, bring 4 cups of water and 1 teaspoon of salt to a boil in a heavy-bottomed pot, then gradually whisk in 1 cup of coarse cornmeal.

6. 6

   Reduce the heat to low and cook the polenta, stirring frequently, for 30-40 minutes until it is thick and creamy, then stir in 2 tablespoons of unsalted butter and 1/2 cup of grated Parmesan cheese.

7. 7

   Divide the creamy polenta among four bowls, top generously with the wild mushroom ragu, and then scatter 4 ounces of crumbled Gorgonzola cheese over each serving before serving immediately.