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!
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
- 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.
- 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.
- 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.
*praise hands emoji* yes
Well….YUM.
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
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 .
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.
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
This looks so beautiful and comforting! x
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/
Try grits–will firm up in the refrige the same way and tastes somewhat different.
Honestly, your ‘meals’ are simply too pretty to eat!! You are a gifted artisan!
P.S. I love Fall too!!
This sounds so tasty! I love polenta and haven’t tried it fried before!
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.
Oh wow this looks so yummy, mushrooms are my favourite! It’s been autumn for a while here in London lol x
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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
This looks so yummy! Definitely going to try!
Abbie E.
http://abulouslife.blogspot.com/
Such a beautiful recipe. It sounds delicious! And omg Beth your styling and photos are just out of this world! <3
I had something like this for brunch in London with a runny egg on top and it was HEAVEN! Thumbs all the way up!
This looks so incredible…Saved it and trying it!
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For me too, tomatoes are a huge part of summer happiness. And your recipe is such a celebration of autumn flavors, colors, mood. ..wonderful!
Beautiful! I love fried polenta and the combination of mushrooms you used are perfect!
Your recipe is timely! I was just looking for a polenta recipe 🙂
And as usually, your photos are perfect !
Beautiful recipe and such wonderful natural photos, thank you! 🙂
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!
Ruby said earthy. That’s so right. I love fall.
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!
Incredible photos! The colours, the textures, the light… so perfect ♥
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
looks soooooo good! love mushrooms!
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.
I can smell this wonderful ragu through my screen! Your recipe is wonderful I love it!
Beautiful blog post and beautiful photos!! LOVE this recipe too. 🙂
i really like how in love you are
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!
That looks amazing! I always use comte cheese with my polenta and mushroom ragu. Your website is inspiring. Mahin
Loverly ! May I come for dinner !!?
“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.
Where did you get your dishes from or where is another place I can get dishes like these.
They are from Herriot Grace : )
Beth, this recipe serves how many approximately? Sorry, new cook here : ) and planning to make it for 10-12 !
Hi Viviana, this recipe should serve 4-6. So I would double, or even triple it! Good luck!
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!
I don’t see why not!