Polenta with Wild Mushroom Ragù

This saucy, comforting dish was created during one of those make-something-out-of-nothing moments during The Great Confinement, but it was so good we’ll make it again and again. It can be on your table in under an hour. Our recipe gives an easy method for letting the polenta cook in the oven (as opposed to constantly stirring and worrying over it on the stovetop); the easy, delicious ragù comes together while the polenta bakes. The whole thing comes together in under an hour. With a simple arugula salad, it makes a lovely, laid-back vegetarian (and gluten-free) dinner.

This recipe calls for 1 ounce of dried mushrooms. It’s ideal if some of them are porcini, but you can use any combination: porcini, shiitake, oyster mushrooms, hen-of-the-woods, etc. Alternatively, polenta prepared this way is also awesome with a meat sauce bolognese spooned over.

Makes four servings.

Ingredients

1 ounce dried porcini or a combination of porcini and other mushrooms

3 tablespoons unsalted butter

Salt

1 cup cornmeal (polenta)

2 tablespoons extra virgin olive oil

1 small yellow onion, diced

Leaves from two or three fresh thyme branches, or 1/4 teaspoon dried thyme

1 14.5-ounce can diced tomatoes, with their liquid

Freshly ground black pepper

1 1/2 to 2 ounces finely grated Parmesan (about 1 cup), plus additional for serving

Roughly chopped Italian parsley for serving (optional)

Instructions

1. Heat oven to 325 F.

2. Place the dried mushrooms in a small bowl and break up any pieces that are larger than small bite-sized. Pour 1 cup of boiling water over them. Stir to submerge them and leave them to rehydrate.

3. In a medium casserole with a cover, bring 4 1/2 cups water to a boil over high heat. Reduce heat to medium, add the butter and 3/4 teaspoon salt, and whisk until the butter is melted. Add the cornmeal, whisking as you pour it in, return the heat to high and bring the mixture to a boil. Cover the casserole and transfer it to the oven. Bake for 25 minutes.

4. Meanwhile, make the ragù. In a medium sauté pan, heat the olive oil over medium heat. When the oil is shimmering, add the onion, reduce heat to medium-low and cook until the onion is translucent and soft, 5 or 6 minutes. Making sure to reserve the mushroom liquid, add the mushrooms and thyme, and sauté for 1 minute. Stir in the mushroom liquid and the tomatoes, along with 1/4 teaspoon salt and black pepper to taste. Bring to a simmer over high heat, reduce heat to medium-low and let simmer 20 to 25 minutes. Adjust seasoning. Once the polenta is done, keep the ragù warm over low heat, adding a little water if it gets too thick.

5. After the polenta has baked for 25 minutes, check on it. If it is creamy, with no hard grains, it is done; remove from oven and set it on the stove. If there is still a pool of liquid and the grains are somewhat hard, stir it with a whisk and let it bake, covered, 5 more minutes, or until the grains are no longer hard. Remove from the oven and set it on the stove.

6. Add the grated Parmesan to the polenta, and whisk until combined. If it is too thin, turn the heat to medium and cook it 5 more minutes, stirring a few times.

7. To serve, divide the polenta between 4 bowls and top with some of the ragù. Sprinkle with parsley (if using), and serve. Pass additional grated Parmesan for finishing at the table.