Wild Mushroom Ragu With Bacon and Polenta

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I’ve been wanting to try polenta fried like this for a while. I mixed up my usual method a little by using some gruyere we had leftover in the fridge instead of parmesan which made it taste so indulgent and yummy.  Then I left it to cool for a while (I managed to get mine in the freezer so that I didn’t have to wait to eat until midnight to eat dinner!) then tipped it out onto a board, cut it into rectangles and fried it in a little oil for about 10 minutes.  It turned out really well, with a crispy outside and a creamy polenta middle, legit what more could you want?

The wild mushroom ragu is a beautiful creamy mixture of three different types of mushrooms, salty bacon and sweet roasted garlic. You could really use whatever mushrooms you like in this recipe. I had oyster, shitake and button mushrooms which made for a great mix of flavours and textures. Also, who doesn’t love roasted garlic? It adds a great depth of flavour to this dish. Finally, everything’s finished off with loads of fresh thyme.

How’s your weekend been? We’ve had such a lovely, relaxing time. My sister and her husband came to visit on Friday night and while Will and Paul went to a gig my sister and I went out for a delicious dinner at Noak Bakehouse and Brew (review coming soon!). We all went out for breakfast the next morning then Will and I headed off to Dulwich Village for a stroll around the shops. Weekends like this make me very happy to live where we do for however long we can afford it!

We’ve also been making holiday plans! A week today I’ll be arriving in Los Angeles, I can’t believe it’s come round so quickly. As with any holiday my major focus is the eating, lots and lots of eating.  If anyone has any recommendations for places to eat in LA, San Jose, San Francisco and San Diego then please share! x

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