Authentic home cooking from Italy, with US measurements. 
Fried Polenta Hearts with Pioppini Mushroom Ragù
Second round of the polenta series, and here’s my take. Tuscany is the southern frontier of regions where polenta is a traditional dish. Fried polenta, called "scagliozzi" in Livorno, can be enjoyed on its own or paired with various red sauces. In Lucca, the classic sauce is a pioppini mushroom ragù, which goes well with both creamy and fried polenta. Pioppini mushrooms are less delicate than porcini and add great flavor to tomato-based sauces. Another ingredient to use is nepitella, also called "gnerbita" in Lucca, an aromatic herb that’s a cross between thyme and mint. My mother grows it, but it’s hard to find, so feel free to leave it out if you can’t get it.
Fried Polenta Hearts with Pioppini Mushroom Ragù
Second round of the polenta series, and here’s my take. Tuscany is the southern frontier of regions where polenta is a traditional dish. Fried polenta, called "scagliozzi" in Livorno, can be enjoyed on its own or paired with various red sauces. In Lucca, the classic sauce is a pioppini mushroom ragù, which goes well with both creamy and fried polenta. Pioppini mushrooms are less delicate than porcini and add great flavor to tomato-based sauces. Another ingredient to use is nepitella, also called "gnerbita" in Lucca, an aromatic herb that’s a cross between thyme and mint. My mother grows it, but it’s hard to find, so feel free to leave it out if you can’t get it.
Open in Cookpad AppSteps
- 1
Bring the salted water to a boil. When it’s almost boiling, slowly pour in the cornmeal while stirring. Then, with patience and strength, stir with a wooden spoon for 45 minutes. Keep the heat low so you can take short breaks. Always stir in the same direction!
- 2
After cooking, pour the polenta onto a wooden board. Let it rest for a few hours. I make it in the morning to fry it at dinnertime.
- 3
Pulse the mushrooms in a food processor until chopped but not pureed. Sauté the minced garlic in extra virgin olive oil, then add the chopped mushrooms. Cook for a couple of minutes, stirring, then add the nepitella and salt. After another couple of minutes, add the tomato sauce. Let the sauce thicken; it will take about 10 minutes to be ready.
- 4
Cut the polenta into slices about 3/4 inch thick (2 cm). Usually, the slices are cut into pieces and fried as rustic scagliozzi. I used cookie cutters for fun shapes. Fry the polenta for about 5 minutes. Serve with the mushroom sauce on top of the polenta pieces.
- 5
If possible, serve this appetizer hot. Garnish with sprigs of nepitella.
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