Crispy Polenta Tarts with Mushroom Walnut Ragout

Ingredients

• coarse polenta1 cup
• water4 cups
• salt1 1/2 tsp
• butter2 tbsp
• mushrooms, sliced16 oz
• onion, finely chopped1
• garlic, minced3 cloves
• walnuts, chopped3/4 cup
• vegetable broth1 cup
• thyme leaves1 tbsp

Method

1. 1Bring water and salt to a simmer, whisk in the polenta, and cook slowly until very thick, then stir in butter.
2. 2Spread the polenta into a parchment-lined dish to about 1/2-inch thickness and chill until firm.
3. 3While it chills, cook the onion and mushrooms in a skillet until deeply browned, then add garlic, walnuts, broth, and thyme and cook into a glossy ragout.
4. 4Cut the chilled polenta into rounds or squares and sear them in a lightly oiled skillet until crisp on both sides.
5. 5Top each polenta piece with the mushroom-walnut ragout and serve immediately.
6. 6Garnish with extra thyme if desired.

Tips

• Let the polenta chill fully so it sears cleanly and holds its shape.
• Brown the mushrooms well for maximum flavor before adding the broth.
• This dish is best assembled at the last minute so the polenta stays crisp.

Nutrition