Equipment
Ingredients
Creamy Polenta
- 800 ml water
- 200 ml whole milk, room temperature
- 200 g coarse polenta
- 40 g unsalted butter, cubed
- 50 g vegetarian parmesan-style cheese, finely grated
- salt
Wild Mushroom Ragu
- 500 g mixed mushrooms, cleaned and thickly sliced
- 30 ml olive oil
- 20 g unsalted butter
- 2 shallot, finely diced
- 3 garlic, minced
- 4 fresh thyme
- 60 ml dry red wine
- 120 ml vegetable broth
- black pepper, freshly cracked
Nutrition (per serving)
Method
Wipe the mixed mushrooms clean and slice them thickly. Finely dice the shallots and mince the garlic cloves. Pick the leaves off two sprigs of fresh thyme and set aside.
In a medium saucepan, bring the water and whole milk to a gentle boil at 100C/212F. Gradually pour the coarse polenta into the liquid in a very slow, thin stream while whisking continuously and vigorously to prevent any lumps from forming.
Reduce the heat to the lowest setting. Simmer the polenta gently, stirring every few minutes with a wooden spoon, making sure to scrape the bottom and corners of the saucepan. Cook until the mixture is thick, creamy, and the grains are fully tender, about 35 to 45 minutes.
While the polenta cooks, heat the olive oil in a large skillet over medium-high heat, around 190C/375F. Add the sliced mushrooms in an even layer. Let them cook undisturbed for 4 to 5 minutes to develop a deep golden-brown crust before tossing.
Reduce the skillet heat to medium. Add the butter, diced shallots, minced garlic, and the picked fresh thyme leaves to the mushrooms. Sauté for about 3 minutes until the shallots are soft and translucent, and the garlic is fragrant.
Pour the dry red wine into the skillet to deglaze, using a wooden spoon to scrape up any browned flavorful bits stuck to the bottom of the pan. Let the wine simmer until it has almost completely evaporated.
Pour the vegetable broth into the skillet. Reduce the heat slightly and let the mixture gently simmer until the liquid reduces into a light, savory glaze that coats the mushrooms. Remove from heat, then season generously with salt and freshly cracked black pepper.
Remove the cooked polenta from the heat. Briskly stir in the cubed butter and grated vegetarian parmesan cheese until fully melted and incorporated. Taste and season with salt as needed.
Spoon the hot, creamy polenta into shallow bowls, creating a slight well in the center of each serving. Generously spoon the warm wild mushroom ragu into the wells. Garnish with the remaining whole thyme sprigs.
Chef's Notes
- Proper polenta requires hydration time, not just heat. If it becomes stiff before the grains are fully tender, do not hesitate to whisk in extra hot water or broth.
- Do not wash mushrooms by soaking them in a bowl of water. They are incredibly porous and act like sponges; waterlogged mushrooms will steam rather than sear. Use a damp cloth or a soft pastry brush to remove surface dirt.
- True Parmesan cheese from Italy (Parmigiano-Reggiano) contains animal rennet and is not vegetarian. To keep this dish strictly vegetarian, check labels for 'vegetarian hard cheese' made with microbial rennet.
- Searing mushrooms undisturbed is crucial for developing deep umami flavor. The pan must be hot enough to evaporate their moisture quickly, allowing a crust to form.
Storage
Refrigerator: 3 days — Polenta will set into a firm block when cold.
Reheating: Reheat polenta gently on the stove over low heat, adding a splash of milk or water and whisking continuously until creamy. Reheat ragu separately.
