Creamy Polenta with Mushroom Ragout
Chef Michael Kloeti
Michael's on the Hill Restaurant
Serves 4 people
Ingredients for Mushrooms:
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:
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.