With Marsala Mushroom Ragu Rosemary-Black Pepper Polenta
Ingredients
- 960 ml chicken stock
- 480 ml milk
- 360 ml polenta or cornmeal
- 2 tbsp. fresh rosemary, coarsely chopped
- 4 tbsp. butter, cut into cubes
- 2 tsp. acacia honey
- 100 g grated Parmigiano-Reggiano
- 240 ml dried porcini mushrooms
- 3 tbsp. EVOO
- 12 oz. cremini mushrooms, stemmed and sliced
- ½ lb. (2 heads) hen-of-the-woods or maitake mushrooms, trimmed
- And torn into pieces
- 1 large shallot, finely chopped
- 2 tbsp. fresh thyme, chopped, plus leaves for garnish
- 4 cloves garlic, thinly sliced
- 11 tsp. coarse black pepper, plus more for garnish
- 120 ml Marsala wine
Instructions
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Heat chicken stock and milk in a large round-bottom pan, such as a risotto pot or Dutch oven, over low until barely simmering. Whisk in the polenta until smooth, 2 to 3 minutes; season. Simmer, stirring occasionally, until thickened and creamy, 20 to 25 minutes. Stir in 3 tbsp. butter, the honey, and Parm.
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In a small pot, combine porcini and 240 ml of water. Bring to a boil, then reduce heat to medium-low and simmer until softened, about 10 minutes. Remove and drain porcini, reserving NaN ml of cooking liquid. Once porcini are cool enough to handle, roughly chop.
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In a large skillet, heat the EVOO, three turns of the pan, over medium-high. Melt the remaining 1 tbsp. butter into oil, then add the fresh mushrooms. Cook, stirring occasionally, until browned, 10 to 12 minutes. Add the shallot, thyme, garlic, and coarse black pepper; season with salt.
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Cook for a few minutes, until softened, then add the Marsala, porcini, and reserved porcini liquid. (Discard the last few tablespoons left in the pot as some grit may have settled in it.)
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Ladle polenta into shallow bowls and top with mushrooms. Garnish with thyme leaves and pepper.
Notes
Imported from Mela.
