The Chew: Polenta Mushroom Ragu Towers Recipe & Jennie Garth Memoir


The Chew: Jennie Garth Memoir

Clinton Kelly got to cook with Jennie Garth from the original Beverly Hills, 90210. Together they made a Polenta Mushroom Ragu Recipe. Her new book is called Deep Thoughts from a Hollywood Blonde, and she shares some of the insider stories from her career.

Garth, a mother of three daughters, cooks with her family at home. She said her daughters enjoy a two-ingredient cookie with bananas and oats. Garth said only her teenage daughter has seen mom in the infamous series.


She promised that readers of her book will learn about her life journey from growing up in Illinois to getting her start in LA and learning plenty along the way.

The Chew: Clinton Kelly Polenta Mushroom Ragu Towers Recipe Ingredients

The Chew: Polenta Mushroom Ragu Towers Recipe & Jennie Garth Memoir

Need to try this Polenta Mushroom Ragu Recipe that Clinton Kelly stacked in towers while making it with actress turned author Jennie Garth from 90210.

The key to mushrooms in this dish is not to let them steam; just get them brown. That means cooking in batches to avoid overdoing them, and using plenty of butter, olive oil, and salt.

  • 1 Polenta Log
  • grated Parmesan Cheese
  • Olive Oil
  • Salt & Pepper

Ragu Ingredients

  • 2 sliced Shallots
  • 2 cloves sliced Garlic
  • 4 cups Chicken Stock
  • 1/4 cup Cream (optional)
  • 4 tbsp Butter
  • 2 lb trimmed, cleaned mixed Mushrooms
  • 1/4 cup Tomato Paste
  • 1 tbsp Thyme leaves
  • Olive Oil
  • Salt & Pepper

Clinton Kelly: The Chew Polenta Mushroom Ragu Towers Recipe Directions

  1. Heat butter and olive oil on medium high.
  2. Stir in half the mushrooms, cooking for one minute.
  3. Add salt and cook another minute without stirring.
  4. Stir and flip mushrooms.
  5. Transfer to a plate using a slotted spoon.
  6. Cook the remaining batch of mushrooms in the same way.
  7. Cook shallot long enough to soften it in the pan.
  8. Toss with garlic and return cooked mushrooms.
  9. Stir in tomato paste until it rusts.
  10. Add chicken stock.
  11. Toss with thyme, salt and pepper.
  12. Bring to a boil.
  13. Reduce and simmer 15 minutes.
  14. Add cream, if desired, simmering during the final minutes before you serve.
  15. Cut polenta in discs about 1” thick. Drizzle in olive oil; salt and pepper.
  16. Cook cakes on medium heat about 10 minutes, until golden on both sides.
  17. Top polenta with ragu. Then add another layer of polenta and ragu.
  18. Garnish with parmesan and serve warm.


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