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.
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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