Mushroom Ragu Polenta Rounds
CATEGORY: Appetizer- Hot
An amazing explosion of flavor.  Make these as appetizers or serve larger portions as a main course.

1 tablespoon olive oil

8 ounces cremini mushrooms, chopped

1/2 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon black pepper

1 glove garlic, minced

3/4 cup dry Marsala

1/2 teaspoon all purpose flour

2 tablespoons butter, room temperature

2 tablespoons chopped cilantro

1 package San Genarro Polenta - cut into 1/2" thick slices

1-2 tablespoons olive oil

  1. In a large heavy skillet, heat oil over medium-high heat.  Add the mushrooms, onions, 1/2 teaspoon salt and 1/4 teaspoon black pepper; saute for about 8 minutes or until most of the liquid has evaporated.  Now stir in the garlic and saute until the mushrooms are golden brown, about 2 more minutes.  Turn the heat to medium-low, stir in the Marsala, cover and simmer until Marsala has reduced by 1/2, about 5 minutes.  In a small bowl stir together the flour and butter to make a paste, then stir into the mushrooms.  Cover and let simmer for another two minutes, or until the sauce thickens.  Remove from the heat and stir in the cilantro.  Salt and pepper to taste.
  2. In another large skillet, heat oil over medium-high heat.  Add the polenta slices and fry until slightly browned.  Turn each slice over and fry second side.  Place on paper towel to absorb any excess grease.
  3. Immediately arrange fried polenta rounds on a serving platter.  Place a scoop of the warm mushroom ragu on each polenta round and you're ready to serve.