Fried Polenta Squares with Creamy Mushroom Ragu

Ingredients and Weight:

• Polenta: 500g
• Mushrooms: 250g
• Cream: 200ml
• Butter: 50g
• Garlic: 3 cloves
• Fresh herbs (such as basil or oregano): 2 tbsp
• Salt and pepper: to taste
• Breadcrumbs: 100g (for frying)
• Vegetable oil: for frying

Preparation Time:

• Preparation Time: 1 hour 30 minutes (including prep and cooking time)
• Cooking Time: 45 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Prepare the polenta according to package instructions. Set aside to cool.
2. In a separate pan, melt the butter and add the chopped garlic. Saute until fragrant.
3. Add the mushrooms and cook until tender. Season with salt and pepper.
4. Stir in the cream and fresh herbs, cooking until the mixture becomes creamy. Set aside to cool.
5. Cut the cooled polenta into square pieces and dip into breadcrumbs.
6. Heat the vegetable oil in a frying pan and fry the polenta squares until golden brown on both sides.
7. Serve the fried polenta squares with the creamy mushroom ragu.

Nutritional Information: (Please note that these are estimated values and may vary depending on specific ingredients used.)

• Calories: Approximately 500 calories per serving (assuming 8 servings)
• Fat: 30g
• Carbohydrates: 50g
• Protein: 15g

Dish Characteristics:

• Unique combination of creamy mushroom ragu and fried polenta squares provides a rich and satisfying meal.
• The dish showcases a balance of flavors and textures, with the creamy ragu contrasting with the crispy fried polenta squares.
• This dish is perfect for a special occasion or a weekend meal.

User Comments:

1. "The polenta squares were crispy on the outside and soft on the inside, perfect for dipping into the creamy mushroom ragu."
2. "The combination of flavors was outstanding, really enjoyed this dish."
3. "I made this for my family and they loved it! Will definitely make it again."

Special Precautions and Tips:

• Be careful when handling hot oil for frying to avoid splashes that could cause burns.
• Adjust the seasoning of the mushroom ragu according to taste.
• Polenta can be prepared ahead of time and stored in the refrigerator for easy access later.