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Meet Beth

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local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.

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A long time ago in a different life (or at least i A long time ago in a different life (or at least it feels that way) I was riding in a car at night with @whereissionnie to meet up with @ruthielindsey and @1924us for bonfires and general cabin shenanigans outside of Nashville. 

I remember the drive so well. It’s a conversation that always stuck with me. We talked about trauma and crisis. And I don’t know much, but I shared the only thing I know, a thing that has served me well through the natural undulations life is bound to bring.

And that is simply sometimes you have to cling to the mast. You aren’t doing anything but surviving but that’s the most important work of all. Because the storm WILL pass. And you‘ll be left standing.

And when it does you can mend the sails. Untangle the ropes. And get on with the business of sailing.

I’ve learned to give myself permission to do nothing but make it through. To sleep a little too late. To dance in front of the mirror and feel myself even when I look ridiculous. To load and unload the dishwasher and allow that to be a great victory. To dress like a cartoon character in nothing but white t-shirts and denim shorts.  To eat mac & cheese from a box and frozen chicken nuggets sometimes. To not respond to text messages. To flail and get back up over and over. To ask for help. A lot.

And also permission to feel it all. Rage. Grief. Joy. Hope and hopelessness. And sometimes all within the span of a few minutes. 

And most of all, whether navigating calm waters or stormy ones, what matters more than anything is the crew you’re doing it with. Surround yourself with solid people.

People that challenge you with compassion. And humor. People whose strengths buttress your weakness. People that don’t judge you. That believe in you even when you think they’re maniacs for doing so.

I know a disproportionate amount of us have had rough seas this year. Cling to the mast in the storm. Choose your crew wisely. No storm ever lasted forever. But there never was a last storm in the world. Accept that they will come and be prepared.

Pan Fried Polenta + Wild Mushroom Ragu

Cook

10.15.2015

It finally feels like fall in Tennessee. You know, the usual: crisp air, the odd rusty tornado of leaves tumbling through the streets; the mornings are sharp and so are my senses. A vegetarian take on an earthy braise over polenta, this Pan Fried Polenta + Wild Mushroom Ragu is the perfect way to welcome fall. And welcome it, I do.

Autumn always brings me back to myself after summers spent drifting to sea. My moods, like most people’s, cycle with the weather. Summer is for floating; it isn’t my favorite. I experience summer as listless, glaring, forever mildly disorienting; I can never quite focus through the heat and lens flare. The tomatoes are what make it worth while. But fall, fall is for being reborn as the leaves fall around me. And it has some of the most gorgeous produce of the year.

My husband & I are planning all our autumnal musts (we’ve never spent a fall together before!): a pumpkin patch visit & drive through the Blue Ridge Mountains, a trip to the orchard to pick honey crisp apples & eat hand pies, and exactly how to incorporate a fair amount of fake blood into the mix for Halloween. Okay, maybe that last one is just on my agenda.

But number one priority tonight is this fall favorite that I created for Reynolds Kitchens Endless Table project—a “table” of fall & holiday recipes that will stretch throughout the season. I made this dish as a new version of an old favorite: braised short ribs on polenta. Since my husband is vegetarian & I eat that way 99% of the time now, I wanted something we could both enjoy.

The mushroom’s are so addictively flavorful I always make extra because I eat half right out of the pan. And while I like a good braised shank as much as the next person, I admit I feel infinitely better after these mushrooms. We, being in the south, like to make this with grits, but polenta works great and is a little more universally available. All you need to do to make great squares for frying is make it a bit thick, line a pan with foil, pour the polenta in, cover & chill, and then cut into desired shapes and fry in an oiled skillet. I like to use my scalloped edge biscuit cutter. The squares are so crispy on the outside & creamy on the inside…just perfect. So here’s to the season for earthy foods, spice, and all that simmers. You can find this full recipe over on Reynolds Kitchens Endless Table along with tons more inspiring recipes for fall from other blogger friends!

Print
pan fried polenta + wild mushroom ragu

Ingredients

  • 4 cups water
  • 1 cup polenta
  • kosher salt
  • 1/2 cup finely grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb mixed wild mushrooms (shiitake, oyster, chanterelle, hen of the woods, etc), cleaned and sliced
  • 1 lb cremini (aka baby bella) mushrooms, cleaned and sliced
  • 1 tablespoon minced fresh thyme
  • 2 tablespoons of flour
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • 1 teaspoon sugar
  • squeeze of lemon juice to taste
  • 1/2 cup chopped flat leaf parsley

Instructions

  1. 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 a 1/4 teaspoon of salt and the parmesan until melted and no longer visible. Remove from heat. Line an 8x11” baking dish with aluminum foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4". Cover and refrigerate for at least two hours and up to two days until firm.
  2. While the polenta chills, make your ragu. In a large heavy skillet heat the olive oil until shimmering over medium heat. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often and don’t allow them to brown. Add in the 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. Stir in the flour and cook, 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 10 minutes. Finish with a squeeze of fresh of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
  3. Slice your polenta into squares—whatever size you desire—or use a biscuit cutter to cut shapes. Wipe down your pan, coat it lightly with olive oil, and heat it over medium-high. Fry the squares in the pan until golden brown on both sides and warmed through, about 5 minutes per side. Top the squares with warm mushroom ragu and serve immediately.
3.1
https://localmilkblog.com/2015/10/fried-polenta-squares-wild-mushroom-ragu.html

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tags: cream, fall, grits, mushrooms, polenta, ragu, sauce, thyme, vegetarian

45 thoughts on “Pan Fried Polenta + Wild Mushroom Ragu”

  1. Brett / Fig+Bleu says:
    October 15, 2015 at 6:05 pm

    *praise hands emoji* yes

    Reply
  2. Rebekka says:
    October 15, 2015 at 6:22 pm

    Well….YUM.

    Reply
  3. Ruby says:
    October 15, 2015 at 9:28 pm

    I have major fall envy when I see posts like these – this looks unbelievably tasty and earthy. A perfect vegetarian homage to autumn months x

    Reply
  4. Patricia says:
    October 16, 2015 at 1:25 am

    Hmmm, think I have to go to the woods and pick some mushrooms, I do this every year.
    Your great recipe idea makes me feel that it is the right time to pick my basket .

    Reply
  5. Kristina says:
    October 16, 2015 at 3:27 am

    Delicious! For years I thought I was allergic on polenta (I got a strange reaction a couple of times), but recently I tried it again and all was fine. I will start incorporating it again in my meals and this is a great way to do so.

    Reply
  6. Jade says:
    October 16, 2015 at 3:35 am

    That´s exactly what I have planed to cook on sunday for my guests ( with pumpkin soup before) . What a wonderful autumn meal……….loooooove your pictures!

    Have a great weekend, Jade

    Reply
  7. Supal {chevrons & éclairs} says:
    October 16, 2015 at 4:20 am

    This looks so beautiful and comforting! x

    Reply
  8. Miranda says:
    October 16, 2015 at 5:44 am

    I’m a sucker for mushrooms, but polenta, sadly I cannot stomach it, much to my chagrin!! Maybe I could substitute the polenta for something elese, but what?? The usual rice or pasta just doesn’t cut it…
    http://bloglairdutemps.blogspot.pt/

    Reply
    1. ellen says:
      October 16, 2015 at 10:24 am

      Try grits–will firm up in the refrige the same way and tastes somewhat different.

      Reply
  9. Jenny Depa-Karl says:
    October 16, 2015 at 7:22 am

    Honestly, your ‘meals’ are simply too pretty to eat!! You are a gifted artisan!

    P.S. I love Fall too!!

    Reply
  10. Katrina @ Warm Vanilla Sugar says:
    October 16, 2015 at 8:16 am

    This sounds so tasty! I love polenta and haven’t tried it fried before!

    Reply
  11. Mallory says:
    October 16, 2015 at 9:11 am

    I made something very similar last week and I have to say – mushrooms and polenta make for a great combination. I agree that fall is more of a new year like beginning than January 1st will ever be. Maybe it is when we always started a new school year – a new beginning and that has stuck with me. But I look forward to this season every year.

    Reply
  12. Lauren says:
    October 16, 2015 at 12:00 pm

    Oh wow this looks so yummy, mushrooms are my favourite! It’s been autumn for a while here in London lol x

    http://www.wonkylauren.com

    Reply
  13. ellie | fit for the soul says:
    October 16, 2015 at 2:21 pm

    I just discovered the perfection that pan fried polenta is a few months ago! This is my type of dish, with lots of mushrooms. I say that a lot, but really. This..! <3

    Reply
  14. Abbie E. says:
    October 16, 2015 at 2:30 pm

    This looks so yummy! Definitely going to try!
    Abbie E.
    http://abulouslife.blogspot.com/

    Reply
  15. Sophie | The Green Life says:
    October 16, 2015 at 3:14 pm

    Such a beautiful recipe. It sounds delicious! And omg Beth your styling and photos are just out of this world! <3

    Reply
  16. Chrissy says:
    October 16, 2015 at 10:14 pm

    I had something like this for brunch in London with a runny egg on top and it was HEAVEN! Thumbs all the way up!

    Reply
  17. SAUL says:
    October 17, 2015 at 8:02 pm

    This looks so incredible…Saved it and trying it!

    Have a look at our new collection: http://www.shopsaul.com/collections/f-w-15-products

    Reply
  18. Sabine says:
    October 19, 2015 at 3:16 am

    For me too, tomatoes are a huge part of summer happiness. And your recipe is such a celebration of autumn flavors, colors, mood. ..wonderful!

    Reply
  19. Sabrina says:
    October 20, 2015 at 11:03 am

    Beautiful! I love fried polenta and the combination of mushrooms you used are perfect!

    Reply
  20. Mary says:
    October 21, 2015 at 9:38 am

    Your recipe is timely! I was just looking for a polenta recipe 🙂
    And as usually, your photos are perfect !

    Reply
  21. Susannah (Lemon and Coconut) says:
    October 21, 2015 at 10:42 am

    Beautiful recipe and such wonderful natural photos, thank you! 🙂

    Reply
  22. Jessica says:
    October 21, 2015 at 3:55 pm

    Sounds like you have a lovely Fall planned! I recently moved from the Carolinas down to Alabama and I have missed the apple orchards so much! I hope you have a great time. Can’t wait to try this recipe!

    Reply
  23. joan says:
    October 23, 2015 at 8:11 pm

    Ruby said earthy. That’s so right. I love fall.

    Reply
  24. Janet says:
    October 24, 2015 at 12:36 am

    I come alive in the fall too. It’s as if all of me wraps more tightly around my veins, my bones, my heart, and my blood starts moving on a faster setting. Are the mushrooms to the upper right of the grater in the last picture hen of the woods? They’ve such an interesting color!

    Reply
  25. ana . els trobadors says:
    October 24, 2015 at 5:06 pm

    Incredible photos! The colours, the textures, the light… so perfect ♥

    Reply
  26. Pingback: Helló Hétfő #71 | Négy Évszak Blog
  27. Honey says:
    October 26, 2015 at 10:55 pm

    i have never had polenta in my life .
    i guess this is going to be my first ever recipe to try out with polenta 🙂
    Thanks for the inspiring photos again

    Reply
  28. Ching says:
    October 27, 2015 at 8:53 am

    looks soooooo good! love mushrooms!

    Reply
  29. Allyson says:
    October 28, 2015 at 11:31 am

    I love the idea of using a biscuit cutter to make your polenta squares. I too am not a vegetarian- I work as a cook, and if I were to not eat meat I couldn’t do my job. But my husband and I eat vegetarian at home, and I’m convinced that’s the reason I’m still in good health. This looks divine.

    Reply
  30. The-FoodTrotter says:
    October 28, 2015 at 4:37 pm

    I can smell this wonderful ragu through my screen! Your recipe is wonderful I love it!

    Reply
  31. Lauren Gaskill | Making Life Sweet says:
    October 29, 2015 at 1:39 pm

    Beautiful blog post and beautiful photos!! LOVE this recipe too. 🙂

    Reply
  32. Pingback: LÄNKKÄRLEK OKTOBER / OCTOBER LINK LOVE | Cashew Kitchen
  33. Plum says:
    November 1, 2015 at 9:36 pm

    i really like how in love you are

    Reply
  34. Nomadic Nature says:
    November 2, 2015 at 7:23 pm

    Just finished eating this, and I’m already planning out when I will make it again. Phenomenal! And I rarely say that about my cooking. Thanks, Beth!

    Reply
  35. Mahin Arastu says:
    November 7, 2015 at 10:21 pm

    That looks amazing! I always use comte cheese with my polenta and mushroom ragu. Your website is inspiring. Mahin

    Reply
  36. Katy Castanos says:
    November 20, 2015 at 12:21 am

    Loverly ! May I come for dinner !!?

    Reply
  37. Miquila says:
    November 24, 2015 at 10:23 pm

    “Summer is for floating; it isn’t my favorite. I experience summer as listless, glaring, forever mildly disorienting; I can never quite focus through the heat and lens flare…. But fall, fall is for being reborn as the leaves fall around me.”

    Just… gorgeous.

    Reply
  38. Mary A says:
    March 25, 2016 at 3:44 pm

    Where did you get your dishes from or where is another place I can get dishes like these.

    Reply
    1. beth says:
      March 28, 2016 at 10:40 pm

      They are from Herriot Grace : )

      Reply
  39. Viviana says:
    November 8, 2016 at 12:36 am

    Beth, this recipe serves how many approximately? Sorry, new cook here : ) and planning to make it for 10-12 !

    Reply
    1. beth says:
      November 8, 2016 at 8:41 pm

      Hi Viviana, this recipe should serve 4-6. So I would double, or even triple it! Good luck!

      Reply
  40. Viviana says:
    November 17, 2016 at 1:41 pm

    Beth, do you think your mushroom ragu can be made 1 or 2 days in advance? Sorry for so many questions! Trying to get everything planned out to make this for such a large group : ) Any tips are welcome!

    Reply
    1. beth says:
      November 24, 2016 at 6:15 pm

      I don’t see why not!

      Reply
  41. Pingback: 9x9x9 Inspiration für feierliche Weihnachtsmenüs | livera

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