How to Make Polenta With Wild Mushroom Ragout

This is an excellent vegetarian dish for the winter months. Serves four hearty appetites.

Things You'll Need

• 1 1/2 tsp. salt
• 3 tbsp. unsalted butter
• saucepans
• 1 1/2 tsp. freshly chopped thyme leaves
• 3/4 lb. fresh wild mushrooms such as chanterelles, hedgehogs or matsutakes, wiped clean
• 3/4 c. freshly grated Parmesan cheeses
• 2 tbsp. red wines
• measuring spoons
• 2 c. heavy creams
• 3/4 tsp. white pepper
• measuring cups
• wooden spoons
• 5 c. chicken broths (or vegetable broth)
• 1 large shallots - peeled and minced
• 2 c. polenta
• nonstick skillets
• Measuring Cups
• Measuring Spoons
• Nonstick Skillets
• Saucepans
• Wooden Spoons
• Measuring cups

Instructions

1. Bring 4 c. of the broth, the cream, 1 tsp. of the salt and 1/2 tsp. of the pepper to a boil in a 4-quart saucepan. Using a wooden spoon, slowly stir in the polenta.

2. Lower the heat to medium and cook, stirring frequently, for about 10 minutes. At this point the polenta should have a smooth texture when you taste it and should pull away a little from the side of the pan.

3. If the polenta seems a little grainy, add a small amount of additional broth or water and continue to cook and stir until smooth. Stir in 1 tbsp. butter and cheese and cover.

4. Heat the remaining butter in a large skillet over medium-high heat. When the butter is melted, add the mushrooms and shallot.

5. Cook, stirring occasionally, until the mushrooms are golden, about 10 minutes. Add the wine to the skillet and stir to incorporate it.

6. Add the thyme and remaining broth, salt and pepper. Cook until the liquid thickens to a saucy consistency.

7. To serve, place a generous cupful of the polenta in a large dinner bowl and top with a couple large spoonfuls of the mushroom ragout.

Tips & Warnings

• The longer you simmer the ragout, the more the flavors will concentrate.