Wild Mushroom Ragu with Golden Polenta

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Three mushroom varieties—dried porcini, cremini and shiitake—give this ragu its deep, earthy flavor. The green olives add a zippy counterpoint. Despite being low in fat, the sauce is rich, so a little goes a long way, especially when paired with Golden Polenta. The method for cooking the cornmeal, which results in a beautifully textured polenta without the need for constant stirring, is adapted from a recipe by the grande dame of Italian cuisine, Marcella Hazan.