Polenta Squares with Mushroom Ragu
Ingredients
- 2 cups boiling water
- 3 tablespoons butter, at room temperature
- 1 teaspoon salt, plus more for seasoning
- 1/2 cup quick-cooking polenta
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, chopped
- 1/2 cup chopped onion
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 clove garlic, minced
- 3/4 cup dry Marsala
- 1/2 teaspoon all-purpose flour
- 2 tablespoons chopped fresh Italian parsley leaves
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