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Soft polenta with mushroom ragout
Soft polenta with mushroom ragout
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Ingredients:
  • 1/4 cup (about 5g) dried porcini mushrooms
  • 125ml water
  • 435ml milk
  • 435ml chicken stock
  • 0.60 gm salt
  • 110g polenta
  • 80g (1 cup) finely grated parmesan
  • 6 garlic cloves, thinly sliced widthways
  • 4 shallots, thinly sliced widthways
  • 100g butter
  • 200g king brown mushrooms, thickly sliced
  • 200g chestnut mushrooms
  • 200g Swiss brown mushrooms
  • 125ml white wine
  • 6 sprigs thyme
  • 62.50 ml coarsely chopped flat-leaf parsley
Instructions:
  • Place the dried porcini mushrooms in a small heatproof bowl and cover them with boiling water. Let them soak and set aside.
  • In a saucepan, heat milk, chicken stock, and salt over medium heat until boiling. Gradually whisk in polenta. Cook and stir with a wooden spoon for 30 minutes until tender. Stir in 1/2 cup (50g) parmesan. Keep warm until ready to serve.
  • Heat oil in a large casserole pan over medium-high heat. Sauté garlic and shallots until soft, about 3-4 minutes. Increase heat to high, then add butter, mushrooms, wine, thyme, porcini, and porcini water. Cover and cook for 4 minutes. Reduce heat to low and simmer, uncovered, until mushrooms are tender, about 5-6 minutes.
  • Finish by gently mixing in freshly chopped parsley into the flavorful ragout. Spoon the creamy polenta into individual bowls, ladle the savory ragout on top, and garnish with a final sprinkle of rich parmesan cheese.

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