Crispy Polenta with Wild Mushroom and Goat Cheese Ragoût
Recipe courtesy of Renee from Sweet Sugar Bean.
Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 4
2 pounds prepared polenta (in a tube), cut into 8 ½ inch thick rounds
½ cup grated parmesan cheese
1 tbsp olive oil
2 tbsp butter
2 tbsp olive oil
1 ½ pounds (680 grams) assorted wild mushrooms, such as crimini, oyster, portabella, thickly sliced
2 cloves garlic, mined
¼ cup finely chopped onion
3 tbsp balsamic vinegar
¼ cup low salt chicken broth
2 tsp fresh thyme
? cup whipping cream
small handful fresh parsley, chopped
salt, pepper to taste
1 small tube goat cheese, crumbled
- To make polenta, place the slices on a lightly greased broiler safe pan or sheet and broil until golden brown, about 7 minutes. Flip over, sprinkle each slice with parmesan cheese and broil again, until cheese is melted and brown. Watch it carefully! Remove from broiler and set aside.
- To make ragoût, heat butter and oil in a frying pan, and over medium heat sauté the mushrooms until tender and browned, stirring often. Add onions, garlic and balsamic vinegar, cooking another 3 minutes or so. Stir in chicken broth, thyme, whipping cream and season with salt and pepper. Let it reduce down a little and thicken, a few more minutes.
- Arrange one polenta slice per plate, top with some mushrooms, then another polenta slice, then more mushrooms. Garnish with crumbled goat cheese and more fresh thyme.