How to Make Polenta With Wild Mushroom Ragout

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By eHow Contributing Writer

Article Rating:

(7 Ratings)

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

Difficulty: Moderately Easy

Instructions

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

Step 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.
Step 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.
Step 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.
Step 4

Heat the remaining butter in a large skillet over medium-high heat. When the butter is melted, add the mushrooms and shallot.
Step 5

Cook, stirring occasionally, until the mushrooms are golden, about 10 minutes. Add the wine to the skillet and stir to incorporate it.
Step 6

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

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