Creamy Parmesan Polenta with Wild Mushroom Ragout
 
 
A hearty and flavorful gluten-free polenta with earthy, rich mushrooms!
Author:
Recipe type: Entrée, Side
Cuisine: Gluten-Free, Vegetarian
Serves: 4 servings
Ingredients
Wild Mushroom Ragout
  • 1½ pounds mixed wild mushrooms (chantrelle, maitake, oyster, shitake, beech...), cleaned and chopped
  • 1 shallot, minced
  • 1 Tablespoon garlic, smashed
  • 1 Tablespoon aged balsamic vinegar
  • 1 Tablespoon dried thyme
  • 1 teaspoon fresh rosemary, minced
  • 2 Tablespoons butter
  • 4 ounces baby kale leaves
  • salt and pepper, to taste
Creamy Parmesan Polenta
  • 2 cups water
  • 1½ cups milk (I use 2%)
  • ¾ cup polents (not instant)
  • ¼ teaspoon sea salt
  • 1 Tablespoon butter
  • ¼ cup grated parmesan, extra for serving
Instructions
  1. In a medium saucepan, combine water, milk, and salt. Bring to a simmer and slowly whisk in polenta. Reduce heat to low and cook partially covered for 20 minutes, whisking every 5 minutes, until polenta is creamy. Remove from heat, stir in butter and parmesan.
  2. While polenta is cooking, heat butter in a skillet with garlic and shallot. Add mushrooms, balsamic vinegar, thyme and rosemary and saute for 5-10 minutes on medium heat until fragrant and very slightly browned. Salt and pepper to taste, stir in kale and remove from heat.
  3. Divide polenta into bowls, top with mushroom ragout and sprinkle with shaved parmesan to garnish.
ENJOY!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/10/15/creamy-parmesan-polenta-with-wild-mushroom-ragout/