Soft Polenta With Mushroom Ragu Recipes
POLENTA WITH MUSHROOM RAGOUT
Steps:
- FOR THE POLENTA
- Bring the water to a boil in a medium saucepan. Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.
- FOR THE RAGOUT
- Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds. Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates. Add the garlic, tomatoes, corn, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.
- To serve, ladle the polenta into the center of four soup plates and pour the mushroom ragout on top of and around it. Sprinkle with the chives and serve.
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- In a large saucepan, combine 4 1/2 cups of the stock with the milk and bring to a boil. Whisk in the polenta in a slow, steady stream. Add a generous pinch of salt and cook over moderately low heat, whisking frequently, until the polenta pulls away from the side of the pot and it's thick and creamy, about 30 minutes. Whisk in 4 tablespoons of the butter and the 1/4 cup of cheese and season with salt and pepper. Remove from the heat. Press plastic wrap directly onto the surface of the polenta to prevent a film from forming. Cover and keep warm, adding tablespoons of water if it gets too thick.
- In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the mushrooms are golden and tender, about 5 minutes; transfer to a plate. Repeat with the remaining 2 tablespoons of olive oil and mushrooms.
- Return all of the mushrooms to the skillet. Add the vinegar and lemon juice and cook over moderate heat, stirring, until absorbed, about 2 minutes. Add the thyme, rosemary and the remaining 1 cup of stock and cook, stirring occasionally, until the mushrooms are coated in a light sauce, 3 to 5 minutes. Stir in the remaining 2 tablespoons of butter and 2 tablespoons of parsley, then season with salt and pepper.
- Transfer the polenta to shallow bowls and spoon the mushrooms on top. Garnish with chopped parsley and serve, passing grated cheese at the table.
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