Tasty Planner - Recipe - Creamy Polenta with Mushroom Ragout by Galateadia

Instructions

Polenta: In a sauce pot, boil four cups of water. Add the salt. Once the water is boiling, using a whisk, slowly stir in the cornmeal. Don’t dump the cornmeal in all at once or you’ll end up with lumps you won’t be able to whisk out.

Once all the corn meal is incorporated, witch to a wooden spoon and continue to stir. Stir in the butter. Cook over medium-low heat for at least fifteen minutes, stirring frequently.

Next, stir in the cream cheese. The cheese should melt into the mix. Mix in the sage.

Taste (carefully, this is sticky hot goop) and adjust salt and pepper to taste. If you don’t like the look of black pepper flakes, use white pepper instead.

Mushrooms: If you buy whole large mushroom caps (it’ll take about six for this recipe), cut them into quarters before slicing about 1/3” thick.

Melt the butter in a skillet over medium-high heat. Toss in the mushrooms, oregano, and a pinch of salt to help draw out the moisture.

Toss the mushrooms frequently to coat with the melted butter. Slowly more moisture will come out of the mushrooms. If they start to burn, reduce the heat and toss more frequently.

After the mushrooms start to become tender, add the cream and wine and stir into the mushrooms. Reduce heat and cook over medium-low heat for ten minutes to reduce the liquids and get a nice rich creamy sauce.

Plate a circle of polenta in the middle of a plate, spooning the mushroooms on top.