Polenta with Chanterelle Ragout
Description
Simple naturally sweet creamy rich comfort food
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
Ragout:
- 1.5 lb chopped chanterelles, ~6 C.
- 3 T. extra virgin olive oil
- 2 medium shallots, minced
- 2 t. minced fresh rosemary
- 1 C. chicken stock
- 1/4 C. dry rose wine
- 1 T. tomato paste
- 1 t. salt
- 1/4 t. fresh ground pepper
Polenta:
- 1 C. polenta
- 2 C. chicken stock
- 2 C. milk
- 1 t. sea salt
- 1/4 t. fresh ground pepper
- 1/2 C. heavy cream
- 2 T. fresh grated Parmesan
Methods/steps
Ragout:
- Heat a large skillet over high heat.
- Add the mushrooms and cook, stirring frequently until juices have evaporated and mushrooms brown a bit.
- Lower heat to medium and add the shallot, rosemary, salt and pepper. Saute another 2 minutes.
- Stir in the stock, wine and tomato paste. Cook 10 minutes or until the liquids reduce to a gravy consistency.
- Cover and keep warm.
Polenta:
- Bring stock, milk, salt and pepper to a strong boil in a deep saucepot. Whisking constantly, slowly drizzle the polenta in.
- Turn heat down to medium and whisk constantly.
- Slowly turn the heat down to low as the polenta thickens. Whisk less frequently, making sure to get into the corners of the pot. Total cooking time will be ~15 minutes.
- Remove polenta from the heat. Stir in cream and parmesan.
- Spoon polenta into a serving bowl and ladle the ragout into the center.
- Top with a dollop of mascarpone and some grated parmesan.
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