Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Creamy Fontina Polenta with Mushroom Ragoût

Maren Caruso

Servings: six.

This warm and comforting side goes nicely with a hearty braise or beef stew. Try coarse cornmeal instead of instant polenta. It has a more satisfying texture.


  • 1 cup coarse yellow cornmeal
  • Kosher salt
  • 2 Tbs. olive oil
  • 4 oz. fresh cremini mushrooms, trimmed and sliced
  • 1 medium clove garlic, minced 
  • 1-1/2 cups (1 oz.) mixed dried mushrooms, rehydrated (see below) and chopped, plus 3/4 cup soaking liquid
  • 2 tsp. chopped fresh thyme
  • Freshly ground black pepper
  • 1-1/2 cups grated Fontina (about 6 oz.)


  • Bring 4-1/2 cups water to a boil in a 3-quart saucepan. Whisk in 1-1/2 tsp. salt and then the cornmeal. Reduce the heat to medium low and cook, stirring occasionally, until the cornmeal is tender and absorbs all the liquid, about 30 minutes.

    Meanwhile, make the mushroom ragoût: Heat the oil in a medium (10-inch) skillet over medium-high heat. Add the fresh mushrooms and cook, stirring, until they soften,3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the rehydrated mushrooms and their liquid, thyme, 1/4 tsp. salt, and 1/2 tsp. pepper; cover with the lid partially ajar and cook, stirring occasionally, until the liquid is a saucy consistency and the mushrooms soften, 7 to 8 minutes.

    Stir the Fontina into the polenta. Taste and season with salt as needed. Serve the polenta topped with the ragoût.


To rehydrate dried mushrooms, bring 2 cups water to a boil in a 2-quart saucepan, add the mushrooms, and boil for 3 minutes; remove the pot from the heat, cover and let sit for 20 minutes, or until the mushrooms become tender. Using a slotted spoon, transfer the mushrooms to a plate. Strain the soaking liquid through a coffee filter or a paper towel and reserve.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks