Main Dish

Rosemary-Parmesan Polenta Cakes with Mushroom Ragu

Matrix Winery

3291 Westside Road
Healdsburg, CA 95448

This savory polenta cake is the perfect accompaniment for a rich sautéed mushroom ragu. Rosemary flowers harvested from the Matrix estate lend a surprisingly earthy yet floral finish to this dish. Our award-winning Pinot Noirs are brilliant with elegant comfort foods during the cooler evenings when autumn slowly turns to winter.

  • 6 garlic cloves
  • 3 cups vegetable stock
  • 1 tablespoon chopped fresh rosemary, plus rosemary flowers for garnish (optional)
  • 1 cup cornmeal
  • 1/2 cup grated Parmesan cheese, plus shaved Parmesan for serving
  • Salt and freshly ground pepper, to taste
  • 3 tablespoons olive oil
  • 2 shallots, minced
  • 2 pounds assorted seasonal mushrooms, chopped
  • 1/2 cup Matrix Estate Chardonnay
Mince 4 of the 6 garlic cloves. In a saucepan, combine the minced garlic, stock and chopped rosemary and bring to a boil, then whisk in the cornmeal. Cook, stirring with a wooden spoon, until the polenta is cooked thoroughly, about 30 minutes. Add the grated cheese and season with salt and pepper. Pour the polenta onto a baking sheet and level with a spoon. Cover and refrigerate until cool, 2 to 3 hours, or overnight to set. 

Mince the remaining 2 garlic cloves. In a sauté pan, warm 2 tablespoons of the olive oil. Add the shallots and cook, stirring, until caramelized. Add the minced garlic, mushrooms and wine and cook, stirring occasionally, until softened. Season with salt and pepper. Set the ragu aside and keep warm.

Meanwhile, cut the polenta into squares or other desired shapes. In another sauté pan, warm the remaining 1 tablespoon olive oil. When it is hot, quickly sear the polenta squares. Transfer to plates. Top with the mushroom ragu, shaved cheese and rosemary flowers.