Polenta Porridge With Wild (Or Not so Much) Mushroom Ragout
- Ready In:
- 1hr 40mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
-
For the polenta
- 1 cup whole meal polenta (6 oz.)
- 4 cups water
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1 tablespoon unsalted butter
- 3 tablespoons parmesan cheese, grated
-
For the ragout
- 1 cup heavy cream
- 1⁄2 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme
- 1⁄8 teaspoon nutmeg, grated
- 1⁄4 cup parmesan cheese, finely grated
- 1 teaspoon olive oil
- 8 ounces cremini mushrooms, cleaned, stemmed, and quartered
- 4 ounces wild mushrooms, cleaned and, if large, sliced
- 2 medium shallots, minced (2 tablespoons)
- 1 garlic clove, minced (1 teaspoon)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1 tablespoon parsley, chopped fresh
directions
- For the polenta: Place the polenta and water in a heavy-bottomed 2 1/2-quart saucepan and stir to combine. Set the pan over medium-high heat and bring to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes. Reduce the heat to low and cook, stirring frequently, until the grains are soft and hold their shape on a spoon, about an hour. Whisk in the salt, pepper, butter, and Parmesan. Cover and keep warm. (The polenta may be transferred to a bowl, covered, and set over barely simmering water. If necessary, thin the polenta with hot water before serving.).
- For the ragout: While the polenta is cooking, pour the cream into a second 2 1/2-quart heavy-bottomed saucepan and simmer over low heat until it is thick and reduced by half, about 15 minutes. Whisk in the thyme, nutmeg, and Parmesan. Remove from the heat and set aside.
- Heat a large skillet over high heat, 2 minutes. Add the olive oil and swirl to coat. Add the cremini. Sear and toss intermittently until the mushrooms release their juices and begin to brown, about 3 minutes. Stir in the wild mushrooms, shallots, and garlic and continue to toss over high heat until the mushrooms are tender, 2 minutes. Stir in the salt and pepper. Add the reserved cream and parsley and stir to coat. Taste for seasoning.
- To serve: Scoop the polenta onto warm appetizer plates, leaving an indentation in the top. Spoon the mushroom ragout over. Serve immediately.
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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>