Creamy Polenta with Mushroom Ragout

This is a delicious combination of creamy, cheese-spiked polenta with wine-enhanced mushrooms. With a short cooking time, this dish won’t take long to serve! And the serving is the best part, you are sure to impress with this winning dish from start to finish as you ‘dig’ into your mason jar filled with goodness!

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For the mushroom ragout

3 tablespoons salted butter

3 medium shallots, thinly sliced (about 1 cup)

Pinch sea salt

2 garlic cloves, minced

2 pounds mixed fresh mushrooms (shiitake, oyster, cremini, portobello…your favourites), coarsely chopped (10 to 12 cups)

½ cup red wine (or sherry if you prefer)

2-4 tablespoons heavy cream, 35%

¼ cup chopped mixed fresh herbs, coarsely chopped (pick your favourite - tarragon, parsley, thyme or chives – yes, pun intended)

½ teaspoon sea salt

1 teaspoon freshly ground black pepper

For the polenta

1 cup instant polenta

¼ teaspoon sea salt

2 tablespoons salted butter

1/4 cup mascarpone or blue cheese, crumbled (pick your favourite soft cheese depending on how you’d your polenta flavoured)!

1/2 cup finely grated Parmigiano-Reggiano

Grated Parmigiano-Reggiano for garnish

Mason Jars for serving

For the mushroom ragout

In a heavy skillet, heat the butter over medium-high heat. Add the shallots, a pinch of salt. Start cooking, stirring occasionally. Cook until tender, about 3 minutes. Add the garlic and cook until golden brown. Add fresh mushrooms and cook, stirring occasionally, until the mushrooms start to soften and turn golden brown, about 6-8 minutes.

Splash in the red wine and boil rapidly to heat through, about 2 minutes.

Stir in the heavy cream and the herbs (reserve ½ tablespoon for garnish). Season to taste with salt and pepper. Taste and add more cream if you like prefer a creamier ragout (if you’re anything like me, you LOVE sauces, so the more sauce the better)! Keep warm.

For the polenta

Bring 3 ½ cups of water to a boil in a large heavy-duty saucepan over medium-high heat. Add sea salt and then gradually whisk in the polenta in a steady stream. Cover, reduce the heat to low, and cook until the polenta absorbs the water and thickens, about 2 minutes. Stir in the butter, the soft cheese and the Parmigiano - blend until well mixed. Taste polenta and if you prefer a stronger cheesier flavour, add more cheese – your call! Tip: If the polenta stiffens up, stir in boiled water, a tablespoon at a time until the polenta becomes creamy again.

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Creamy Polenta with Mushroom Ragout

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