Polenta for Mushroom Ragout

By Arnette

A quick vegetarian meal. A salad with a lemon-tarragon dressing complements the creamy main dish.

Ingredients

• Polenta with Cheddar Cheese
• 1 tsp. salt
• 1 1/4 cups instant polenta
• 1 cup half-and-half
• 1 to 1 1/2 tbsp. freshly ground pepper
• 2 cups shredded sharp white cheddar cheese (6 ozs)
• See Mushroom Ragout Recipe
• 1/2 cup dried porcini mushrooms (1/2 ounce)
• 4 tbsp. unsalted butter
• 3/4 pound assorted fresh mushrooms, such as cremini and shiitake, stems trimmed (or discarded if using shiitakes), large caps quarted or thickly sliced.
• Salt and freshly ground pepper
• 1 tbs. finely chopped shallots or onions
• 1 garlic clove, minced
• 1/2 cup finely chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

1. Bring 5 cups of water to a boil in a heavy medium saucepan. Add the salt. Gradually whisk in the polenta over moderate heat. Coo, stirring with a wooden spoon, until thickened adn smooth, about 5 minutes.

2. Stir the half-and-half and pepper into the polenta. Remove from the heat and stir in the cheese. Spoon the oplenta onto a warmed plattaer or individual Plates and serve with the Mushroom Ragout.

Mushroom Ragout Directions

1. In a small bowl, soak the porcinis in 1 1/2 cups of hot water until soft, about 15 minutes.
2. Meanwhile, melt 1 tbsp. of the butter in a large heavy skillet along with thte drained liquid from the porcinis. Add one-third of the fresh mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a large plate.
Repeat the process twice with 2 more tbsp. of butter and remaining fresh mushrooms, then return all the cooked murshrooms to the pan.