Polenta with wild mushroom ragout
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
75
MINUTES
CUISINE
Italian
COURSE
Main
Method
To make the polenta, heat the milk and season well. When it starts to simmer, gradually whisk in the maize flour.
Simmer for about 45 minutes, stirring occasionally.
Add the butter and mix.
To make the ragout, heat the oil in a saucepan, add the onion and garlic, and leave to colour.
Add the mushrooms and fry for a few minutes, then add the white wine and a couple of tablespoons of water. Cover and simmer for about 15 minutes.
Remove the lid and allow most of the juices to evaporate, then incorporate the butter and lemon juice.
Stir in the parsley, check the seasoning and serve immediately with the polenta.
The Festive Food of Italy by Madalena Bonino published by Kyle Cathie
Ingredients
1½l milk
300g maize flour
115g butter
salt
pepper
70ml olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
550g mixed wild mushrooms, cleaned and roughly cut
3 tbsp dry white wine
115g butter
juice of ½ lemon
2 tbsp flatleaf parsley, finely chopped
Method
To make the polenta, heat the milk and season well. When it starts to simmer, gradually whisk in the maize flour.
Simmer for about 45 minutes, stirring occasionally.
Add the butter and mix.
To make the ragout, heat the oil in a saucepan, add the onion and garlic, and leave to colour.
Add the mushrooms and fry for a few minutes, then add the white wine and a couple of tablespoons of water. Cover and simmer for about 15 minutes.
Remove the lid and allow most of the juices to evaporate, then incorporate the butter and lemon juice.
Stir in the parsley, check the seasoning and serve immediately with the polenta.
The Festive Food of Italy by Madalena Bonino published by Kyle Cathie
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