🍄 Crispy Polenta Rounds with Mushroom Ragu

✨ Ingredients (makes about 20 rounds):

For the polenta rounds:

• 1 cup polenta (coarse cornmeal)
• 4 cups water or vegetable broth
• 1 teaspoon salt
• 2 tablespoons butter or olive oil
• 1/4 cup grated Parmesan (optional)
• Olive oil for frying

For the mushroom ragu:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 8 oz (225g) mixed mushrooms, chopped (cremini, shiitake, oyster, etc.)
• 1 tablespoon fresh thyme leaves
• 1/4 cup dry white wine or vegetable broth
• Salt and pepper, to taste
• Optional: splash of soy sauce or tamari for umami
• Fresh parsley, chopped (for garnish)

🧑‍🍳 Instructions:

1. Cook the polenta:
   Bring water or broth to a boil. Slowly whisk in polenta and salt. Reduce heat and cook, stirring frequently, until thickened (about 20–25 minutes). Stir in butter and Parmesan if using.
2. Set and chill:
   Pour polenta into a greased shallow baking dish and smooth it out. Let cool and firm up for at least 1 hour in the fridge.
3. Cut rounds:
   Once firm, use a cookie cutter or glass to cut polenta into 1.5-2 inch rounds.
4. Prepare mushroom ragu:
   Heat olive oil in a pan over medium heat. Sauté onion until translucent. Add garlic and mushrooms; cook until mushrooms release moisture and brown (~7-10 mins). Add thyme and deglaze with wine or broth. Season with salt, pepper, and soy sauce. Simmer until liquid reduces.
5. Fry polenta rounds:
   Heat olive oil in a skillet over medium-high heat. Fry rounds until golden and crispy on both sides (about 3-4 minutes each side). Drain on paper towels.
6. Assemble and serve:
   Top each crispy polenta round with a spoonful of mushroom ragu. Garnish with parsley.

🌿 Tips:

• For a gluten-free option, ensure broth and soy sauce are GF.
• Make polenta rounds ahead; just reheat and fry before serving.
• Add a dollop of sour cream or crème fraîche on top for extra richness.