Four-Cheese Polenta With Chanterelle Ragout

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from online.wsj.com

Ingredients

  • 1 1/2

    cups whole milk

  • 2

    cups water

  • 1

    teaspoon salt, plus additional to season

  • 2/3

    cup instant polenta

  • 3

    ounces Gorgonzola cheese, chopped into large pieces

  • 3

    ounces Taleggio cheese, rind removed and chopped into large pieces

  • 3

    ounces Fontina Val d'Aosta cheese, coarsely grated

  • 1

    cup grated Parmigiano-Reggiano cheese

  • 3

    tablespoons olive oil

  • 1

    pound chanterelle mushrooms, cut into 1/2-inch pieces

  • Freshly ground black pepper

  • 3

    cloves garlic, finely chopped

  • 10

    sage leaves

  • 1

    tablespoon butter, at room temperature

Directions

To Make Polenta: In a deep pot over medium heat, bring milk, water and salt to just under a boil. Slowly pour in polenta while constantly whisking. Once polenta is fully incorporated, reduce heat and gently simmer, whisking often, until grains are tender, about 5 minutes. Add water as necessary, to keep polenta loose. Add cheeses and stir until melted, about 3 minutes. To Make Mushroom Ragout: Heat olive oil in a large frying pan over high heat. Once oil is very hot, add mushrooms and season with a pinch of salt and pepper. Sauté mushrooms until liquid is released, about 2 minutes. Continue cooking until liquid evaporates and mushrooms brown, about 8 minutes more. Add garlic and sage and sauté until aromatic, 1-2 minutes. Add butter and cook until melted, about 30 seconds. Remove pan from heat and serve mushrooms over polenta.

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