Bring the water and salt to a boil in a heavy pot. Slowly whisk in the cornmeal; do not let the water stop boiling. When all of the cornmeal is in the pot, lower the heat to medium begin stir for 25 minutes. Stir in the gorgonzola, then spread in small corningware casserole and chill for 4 hours.
Boil the water and pour over the porchini mushrooms, let stand 15-20 min until soft. Drain mushrooms, reserving liquid. Chop the mushrooms and set aside. Chop the portabella, fennel, leek, garlic, thyme and sage.
Heat olive oil in a large sauté pan over medium heat. Stir in the leek and garlic. Sauté for 7 minutes or until the vegetables begin to soften. Add the porcini and thyme. Sauté for about 7 minutes more, or until the vegetables begin to caramelize. Stir in the vinegar and deglaze the pan. Add the reserved porcini liquid, season with salt and pepper and bring to a boil. Lower the heat and simmer until reduced to about 1 cup.
In a separate pan, sauté the sliced portobello cap for about 5 minutes. Add and sauté the fennel for about 5 minutes, or until tender. Remove from the heat and stir the porcini mixture into the portobello and fennel. Coat chilled polenta with oil and chopped sage. Fry for about 5 minutes on each side until browned and heated through. Serve with grated parm.
Originally Submitted
2/22/2012
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