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Creamy Polenta with Mushroom Ragout - WCAX.COM Local Vermont News, Weather and Sports-

Creamy Polenta with Mushroom Ragout

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BURLINGTON, Vt. -

Creamy Polenta with Mushroom Ragout
Chef Michael Kloeti
Michael's on the Hill Restaurant

Serves 4 people

Ingredients for Mushrooms:

  • 2 pounds Mushrooms, wild, cleaned and sliced
  • 2 Tablespoons Butter
  • ½ Cup Wine, white, dry
  • 1 cup Cream, heavy
  • 2 Cloves Garlic, chopped
  • 1 Each Shallot, chopped
  • 2 Tablespoons Herbs, chopped (parsley, thyme, rosemary, tarragon)
  • To Taste Salt and freshly ground black pepper

Method for Mushrooms:

-Over high heat, melt butter in a skillet, then sauté mushrooms until golden brown.

-Add garlic and shallots, and continue to sauté until onions and shallots are translucent.

-Deglaze the pan with the wine and add the cream and demi-glace and let it simmer for about 1 minute until it is a sauce consistency.

-Add herbs and season to taste with salt and pepper.

Ingredients for Polenta:

  • 1 cup Cornmeal
  • ½ Onion, medium chopped
  • 2 each Garlic cloves, chopped
  • 2 cups Milk, whole
  • 1 cups Vegetable broth
  • ½ cup Parmesan cheese, Reggiano
  • To taste Salt and freshly ground black pepper
  • ¼ cup Mixed herbs, chopped (rosemary, thyme, parsley)
  • 1 tablespoons Butter

Method for Polenta:

-In a thick bottomed sauce pot sauté onions and garlic in the butter until translucent.

-Add the milk and chicken stock and bring to a boil, then turn it down to a simmer.

-Whisk in the cornmeal and then simmer for 25 minutes, stirring constantly.

-Add the parmesan and herbs and season to taste with salt and pepper.

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