Creamy Polenta with Wild Mushroom Ragu

Looking for a dish to pair with your Valentine’s Day dinner? This creamy polenta with wild mushroom ragu, taught in Mise En Place’s class with Chef Christine, is the perfect combination of rich, comforting flavors and a touch of elegance. The polenta is smooth and velvety, while the wild mushroom ragu brings earthy, savory notes that will elevate your meal to new heights. Whether served alongside spice-rubbed strip steak or on its own, this dish is sure to impress.

Creamy Polenta

Ingredients:

• 1 cup whole milk
• 1 cup chicken stock or low-sodium broth
• 1 tablespoon butter
• 1/2 cup instant polenta (about 7 ounces) or cornmeal
• 1/4 cup heavy cream
• 1 tablespoon mascarpone cheese (cream cheese can be substituted)
• 1/2 teaspoon finely chopped rosemary
• 1/2 teaspoon finely chopped thyme
• 1/2 teaspoon finely chopped flat-leaf parsley
• 1/2 teaspoon finely chopped marjoram
• 1 tablespoon freshly grated Parmesan cheese, plus more for serving
• Salt and freshly ground pepper to taste

Instructions:

1. In a large saucepan, combine the milk, stock, and butter, and bring to a boil.
2. Gradually whisk in the polenta, stirring constantly with a wooden spoon to avoid lumps. Cook over moderate heat, stirring constantly until thickened, about 8 minutes.
3. Remove from heat and stir in the heavy cream, mascarpone cheese, herbs, and Parmesan cheese.
4. Season with salt and pepper to taste.
5. Serve by placing a spoonful of the creamy polenta on a plate and topping it with the wild mushroom ragu.

Wild Mushroom Ragu

Ingredients:

• 3 tablespoons olive oil
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1 cup thinly sliced shiitake, button, or cremini mushroom caps (about 1/2 pound mushrooms)
• 1/2 cup less-sodium beef broth
• 1/4 cup dry white wine
• 1 tablespoon balsamic vinegar
• 2 minced green onions

Instructions:

1. Heat a large nonstick skillet over medium-high heat. Coat the pan with olive oil.
2. Add the chopped onion and minced garlic, sautéing for about 2 minutes until softened.
3. Add the mushrooms and sauté for about 4 minutes, until they begin to soften.
4. Add the beef broth, white wine, and balsamic vinegar. Bring the mixture to a boil, then reduce heat to medium.
5. Let it simmer until the sauce has reduced to about 3/4 cup, which should take about 6 minutes.
6. Stir in the green onions and cook for another 1 minute.
7. Remove from heat and set aside.

Pair this delicious dish with:

• Spice-Rubbed Strip Steak with Blue Cheese Butter
• Lemony Leafy Greens
• Apple Cinnamon Cake