Fried Polenta Squares with Creamy Mushroom Ragu

Bring 4 cups of water to a rapid boil in a medium saucepan. (2 minutes)

Gradually whisk in the polenta, ensuring no lumps form. Once it begins to thicken, reduce the heat to the lowest setting and simmer, stirring occasionally to prevent sticking, until creamy and thick. (45 minutes)

Stir in the Parmesan cheese and 1/4 teaspoon of salt. Stir until the cheese is completely melted and no longer visible. Remove from heat and set aside.

Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil, leaving an overhang for easy removal. Carefully pour the polenta into the prepared dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover tightly with plastic wrap and refrigerate for at least two hours, or up to two days, until firm.

While the polenta chills, prepare the ragu. In a large, heavy-bottomed skillet, heat the olive oil over medium heat until shimmering. Add the diced onion and minced garlic and sauté, stirring frequently to prevent browning, until fragrant and translucent. (5 minutes)

Add the sliced mixed mushrooms and fresh thyme to the skillet. Increase the heat to medium-high and cook, stirring occasionally, until the mushrooms begin to release their liquid. Add 1/2 teaspoon of salt and continue to cook for another 5 minutes, or until the mushrooms soften and begin to brown.

Sprinkle the flour over the mushrooms, stirring constantly, until it is no longer visible. (1 minute)

Pour in the dry white wine, heavy cream, and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Taste and adjust the seasoning with salt as needed. Continue to simmer until the ragu has thickened and become creamy, and the mushrooms are nicely coated in the sauce. (15 minutes)

Finish the ragu with a squeeze of fresh lemon juice and the chopped flat-leaf parsley. Stir to combine. Set aside and cover to keep warm.

Once the polenta is firm, remove it from the baking dish using the foil overhang. Place it on a cutting board and slice it into squares of your desired size.

Wipe down the skillet you used for the ragu, coat it lightly with nonstick cooking spray, and heat it over medium-high heat. Fry the polenta squares in the pan until golden brown and heated through, flipping once. (About 3-4 minutes per side)

To serve, arrange the fried polenta squares on a platter or individual plates. Spoon the warm mushroom ragu generously over the top and serve immediately.