Polenta with Mushroom Ragout

Method

1. 1
   Sautéing

   In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and cook without stirring for 2-3 minutes until they start to brown, then stir and continue to cook until they release their liquid and become golden brown, about 8-10 minutes.

   ⏲ 10 min

2. 2
   Sautéing

   Reduce heat to medium, add the shallots and garlic. Cook, stirring frequently, until softened and fragrant, about 2 minutes.

   ⏲ 2 min

3. 3

   Add the thyme, 1 teaspoon salt, and black pepper. Stir to combine.

   ⏲ 30s

4. 4
   Reducing

   Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine is nearly evaporated, about 3-4 minutes.

   ⏲ 4 min

5. 5
   Simmering

   Add the vegetable stock and bring to a simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 15-20 minutes. Season to taste with remaining salt and pepper. Keep warm.

   ⏲ 20 min

6. 6
   Boiling

   Meanwhile, in a large pot, bring 1 liter of water to a rolling boil. Add 1 teaspoon salt.

   ⏲ 5 min

7. 7
   Simmering

   Slowly whisk in the polenta in a steady stream, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 30-40 minutes. The polenta should pull away from the sides of the pot.

   ⏲ 40 min

8. 8

   Remove the polenta from the heat and stir in the remaining 2 tablespoons of butter and the grated parmesan cheese until melted and well incorporated.

   ⏲ 1 min

9. 9

   To serve, spoon the polenta onto plates or a platter, making a well in the center. Top with the mushroom ragout and garnish with chopped parsley.