Fried Polenta with Mushrooms

Crisp squares of golden polenta studded with mushrooms are crunchy on the outside and creamy within, just right with a glass of Barbera, a local red wine. One fall day, I ate them at Belvedere, a classic Piemontese restaurant overlooking the vineyards in one of Italy’s greatest wine regions. When the waiter came to the table a little too soon to take away what remained on my plate, it was all I could do not to snatch it back from him. I like to serve these with poached eggs for a special breakfast or with just about anything saucy, such as a stew.

Serves 6 to 8

INGREDIENTS:

• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 8 ounces white mushrooms, cleaned, trimmed, and thinly sliced
• 1 teaspoon minced fresh sage or a pinch of crumbled dried
• 1 recipe Creamy Polenta, still hot

INSTRUCTIONS:

1. Oil a 13- ×-9- ×-2-inch baking dish.
2. Melt the butter with 1 tablespoon of the oil in a large skillet over medium heat.
3. Add the onion and cook, stirring occasionally, until tender and golden, about 10 minutes.
4. Stir in the mushrooms and sage and cook, stirring often, until the mushrooms are lightly browned and the juices they release have evaporated.
5. Scrape the mushrooms into the cooked polenta and stir well.
6. Spread the polenta evenly in the prepared baking dish.
7. Let cool to room temperature. (The polenta can be made ahead to this point. Cover and refrigerate for up to 2 days.)
8. Cut the polenta into 2-inch squares.
9. Heat the remaining 2 tablespoons oil in a nonstick skillet over medium-high heat.
10. Add a few of the polenta squares and cook until golden brown, about 4 minutes.
11. Turn the pieces and brown them on the other side.
12. Drain on paper towels.
13. Repeat with the remaining polenta.
14. Serve hot.

SERVING SUGGESTIONS:

Fried polenta with mushrooms can be served in a variety of ways, and here are some serving suggestions to enhance the dish:

• Topping with Fresh Herbs: Sprinkle the fried polenta squares with freshly chopped herbs like parsley, basil, or thyme. The herbs will add a fresh and aromatic element to the dish.
• Parmesan Cheese: Grate some Parmesan cheese over the hot fried polenta squares. The salty and nutty flavors of Parmesan complement the earthy mushrooms and add an extra layer of richness.
• Tomato Sauce: Serve the fried polenta with a side of warm tomato sauce. The tangy and savory flavors of the sauce will complement the creamy polenta and mushrooms.
• Sautéed Vegetables: Accompany the fried polenta with a medley of sautéed vegetables such as bell peppers, zucchini, and eggplant. The vibrant and colorful vegetables will provide a refreshing contrast to the richness of the dish.
• Balsamic Glaze: Drizzle a balsamic glaze over the fried polenta squares. The sweet and tangy glaze adds a delightful complexity to the flavors and enhances the overall presentation.
• Arugula Salad: Serve the fried polenta on a bed of fresh arugula salad. The peppery and slightly bitter arugula leaves will provide a light and refreshing contrast to the fried polenta and mushrooms.

Remember, these serving suggestions can be customized based on your preferences and the occasion. Feel free to experiment with different toppings, sauces, or side dishes to create a unique and delicious presentation for your fried polenta with mushrooms.