Delicious cheesy mushroom ragu served over polenta squares. A quick and easy vegetarian entree or appetizer idea. Sophisticated taste without the fuss!
Mushroom Ragu Over Polenta Squares
Welcome to paradise! This dish will transport your taste buds and nostrils into pure bliss. This mushroom ragu is not only quick to make, it is also delicious, addictive and sophisticated.
I just love it when simple flavors put together become something magical. The polenta is both flavorful and creamy while the mushroom ragu is bold and meaty. Finally, what brings this dish to a whole new level is adding a combination of cheeses on top.
Let’s face it, your weekly dinner menu needs a new recipe to place in the rotation. This Mushroom Ragu with polenta is perfect! Not only is it gluten-free, it is also vegetarian. What I personally love the most is the versatility.
Cut them up in smaller squares and serve as mini appetizers. Serve them stacked together as an entree, or not. Your choice. You can also cut them up in circles for a different presentation and if you’re pressed for time, use store-bought polenta (shhh I won’t tell). This dish is simple enough for a weeknight dinner, yet sophisticated enough for entertaining guests.
For the top of the dish and the polenta, I used Roth Ultimate Mac & Cheese blend. It has a combination of Grand Cru (a Roth Cheese original), Havarti and Sharp Cheddar cheeses. Bold, silky and irresistible. You can find Roth cheeses in the Deli section of your supermarket. Head on over here to the Roth Cheese website, occasionally they offer printable coupons that you can take to the store.
I hope you can try this delicious Mushroom Ragu Over Polenta Squares at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Mushroom Ragu Over Polenta Squares + Giveaway
- For Polenta
- 4 Cups of Water
- 1 Cup of Coarse Cornmeal or Polenta Flour
- 1 Cup shredded Roth Ultimate Mac & Cheese blend
- 1 Tablespoon of Water
- Salt + Pepper to taste
- Cooking Spray
- For Mushroom Ragu
- 24 oz of Mixed Mushrooms sliced (I used shitake and portobello)
- 2 Tablespoons of unsalted butter
- 1 Tablespoon of olive oil
- leaves The of 3-4 strands of fresh thyme
- 2 cloves Garlic minced
- 1/4 Cup of red wine
- 1/4 Cup of Heavy Cream
- Salt + Pepper to taste
- 1 Cup of Roth® Ultimate Mac & Cheese blend
Line an 8x8" square pan with foil. Spray all over with nonstick spray
In a big heavy saucepan, boil the water with a bit of salt
Quickly add the cornmeal and reduce the heat to low. Whisk constantly to prevent lumps
When mixture becomes creamy and thick, about 3-4 minutes, add the butter, cheese, salt and pepper and mix with a wooden spoon until the cheese has melted
Place polenta inside prepared pan and smooth the top with a spoon
Let the polenta cool in the fridge for an hour
For Mushroom Ragu
In a large skillet over medium-low heat, heat the butter and olive oil
Add the garlic and saute for 1 minute
Add the mushrooms and thyme. Cook until the mushrooms have softened. About 4-5 minutes
Pour the wine and cook until the liquid has reduced significantly. About 3-4 minutes
Add salt and pepper
Add the heavy cream and stir until the mushrooms are creamy and the cream has reduced. 2-3 minutes
Preheat Oven to 375 Degrees Fahrenheit
Line a sheet pan with foil and spray non-stick spray
Remove cooled polenta from fridge
Cut into equal squares and place on the lined pan
Bake for 5 minutes on each side
Divide the mushroom mixture in between the squares
Sprinkle the cheese on top
Place sheet pan back in the oven and bake for 3 minutes or until cheese has melted
One lucky reader will win a $100 Visa gift card plus one of each Ultimates Cheeses (3) and a Roth t-shirt and hat so you can make this delicious Mushroom Ragu recipe at home. The total value of this prize is $150! To enter, simply read the instructions on the Rafflecopter form. Giveaway ends April 27th.
ONE ENTRY PER HOUSEHOLD, MUST BE OVER 18 AND LIVE IN THE US.
This is a sponsored conversation written by me on behalf of Roth Cheese . The opinions and text are all mine.