Fried Polenta and Mushroom Ragu

Servings: 6 | Prep Time: 3 Hours 5 Minutes | Cook Time: 10 Minutes

This is a great recipe to usher in the fall. It is a little labor intensive but the rich texture and flavor are worth the work and the wait.

Ingredients:

4 cups water

1 cup polenta

Sea salt

1/2 cup finely grated parmesan cheese

2 tablespoons olive oil

1 small yellow onion, diced

3 cloves garlic, minced

1 pound mixed wild mushrooms (shiitake, oyster, chanterelle, hen of the woods, etc.), cleaned and sliced

1 pound cremini 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.      Boil for cups up water and mix in polenta, reduce to medium heat and cook for 45 minutes stirring occasionally.

2.       Stir in 1/4 teaspoon salt and parmesan; remove from heat.

3.      Line a baking dish and pour in polenta mix, refrigerate for 2 hours.

4.      While polenta cools, heat oil over medium heat and add mushroom and garlic to sauté.

5.       Add in mushrooms and thyme and cook for about 5 minutes.

6.       Stir in salt and cook for an additional 5 minutes.

7.       Stir in flour and cook for another minute.

8.      Stir in wine, cream, and sugar and simmer for about 10 minutes.

9.      Add in a squeeze of lemon juice and parsley, then set aside and cover.

10.   Slice your polenta into squares and place it in the Philips air fryer basket.

11.   Cook at 360 degrees for 10 minutes, flipping halfway through.

12.   Cover with mushroom ragu and serve.

Nutritional Info: Calories: 232, Sodium: 70mg, Dietary Fiber: 2.6g, Total Fat: 7.7g, Total Carbs: 31.5g, Protein: 7.7g.