Four Cheese Polenta With Chanterelle Ragout Recipes

FOUR-CHEESE POLENTA

Steps:

• Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
• Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on.
• Stir in the Asiago, Gorgonzola, mascarpone, butter, Parmesan and garlic. Season to taste with salt and plenty of cracked black pepper. If the polenta is too thick, thin with some milk as desired. Garnish with freshly shaved Parmesan.

FOUR-CHEESE POLENTA WITH CHANTERELLE RAGOUT

Steps:

• 1. 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. 2. 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.

FRIED POLENTA SQUARES WITH CREAMY MUSHROOM RAGU

Steps:

• Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
• Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
• While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
• Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
• Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

FOUR-CHEESE POLENTA WITH CHANTERELLE RAGOUT

Steps:

• 1. 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.
• 2. 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.