Yield
4 servings (serving size: 1 cup ragù, 1 cup polenta, and 1 1/2 teaspoons parmesan)

How to Make It

Step 1

To prepare ragù, combine 1 cup boiling water and porcinis in a bowl; cover and let stand 15 minutes. Drain porcinis through a sieve over a bowl, reserving soaking liquid. Discard porcini stems; finely chop porcini caps.

Step 2

Combine 1 cup boiling water and sun-dried tomatoes in a bowl. Cover and let stand 15 minutes. Drain and finely chop tomatoes.

Step 3

Heat oil in a Dutch oven over medium heat. Add onion and garlic; cover and cook 10 minutes, stirring occasionally. Add creminis, rosemary, salt, and red pepper. Cover and cook 5 minutes. Uncover and cook 5 minutes or until liquid almost evaporates.

Step 4

Add porcini caps, reserved soaking liquid, chopped tomatoes, wine, and parsley; bring to a boil. Reduce heat; simmer 12 minutes.

Step 5

To prepare polenta, place cornmeal and salt in a large saucepan. Gradually add 1 1/2 cups water and milk, stirring constantly with a whisk; bring to a boil. Reduce heat to medium; cook 5 minutes, stirring frequently.

Step 6

Remove from heat; stir in Gruyère. Serve with ragù; sprinkle with Parmesan.

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