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Twice Baked Polenta with Truffle and Wild Mushroom Ragu
Date: March 29, 2016
- 4 cups whole milk
- 1 cup water
- 2 tablespoons unsalted butter
- 2 ¼ cups cornmeal
- ½ cup grated parmesan cheese
- 2 tablespoons mascarpone
- 2 teaspoons kosher salt
- 3 tablespoons olive oil
- ½ cup dried mushrooms
- 1 pound fresh wild mushrooms
- 2 tablespoons olive oil
- 3 large shallots sliced
- 3 garlic cloves, minced
- 2 sprigs fresh thyme
- ½ cup red wine
- 1 large can whole diced tomatoes, drained
- 1 teaspoon honey
- Kosher salt and pepper to taste
- Truffle oil for drizzle
- Brush a baking sheet with oil. Bring milk, water and butter to a boil in a sauce pan. Gradually whisk in corn meal.
- Reduce heat to low, and cook until it becomes thick and starts to pull away from the sides. Remove from heat and whisk in cheeses. Season and taste adding salt and pepper as needed. Pour on sheet pan wrap with plastic and refrigerate until firm.
- When ready to use cut polenta into triangles or desired shapes. Preheat oven to 450 and brush sheet pan with olive oil. Place polenta cut outs on the pan and bake 20 minutes, flipping half way for even browning. Cook until just golden brown.
- For Ragu: rehydrate dried mushrooms in a small bowl with 1 cup boiling water. Let them soak for 15 minutes or until softened. While soaking, clean your remaining mushrooms. And cut into inch pieces.
- In a large sauté pan, heat olive oil and fresh mushrooms over medium heat, stirring occasionally until golden brown.
- Add in shallot and thyme and cook until shallot is softened. Add garlic and sweat for a minute or so.
- Remove dried mushrooms, strain leaving behind any grit, coarsely chop them and drained tomatoes and add them into the pan.
- Add red wine and reduce to half amount of liquid. Stir in the honey and salt, and cook until ragu is thick.
- Place ragu over warm polenta pieces and drizzle with truffle oil.
Yields: 8 servings