Featured in the December 2008 Newsletter
Recommended Pairing: Barbera, Chardonnay, Pinot Grigio
2 cups whole milk
cups chicken broth
1 bay leaf
1 cup polenta (cornmeal)
½ cup Comte cheese, grated
2/3 stick butter for Polenta
3 tablespoons butter for Ragout
4 tablespoons olive oil
1 ½ pounds assorted mushrooms, thinly sliced
¼ cup shallots, chopped
2 teaspoons balsamic vinegar
¼ cup chicken broth
1/3 cup heavy whipping cream
1/3 fresh parsley, chopped
1/3 cup Comte cheese, gated for garnish
Polenta: Butter 13 x 9-inch baking sheet. Bring milk, broth and bay leaf to a simmer in a sauce pan. Remove from heat, cover and let cool for 20 minutes Once cooled, remove bay leaf and bring back to a boil. Gradually add polenta and whisk until smooth. Lower heat and cook until polenta becomes very thick – about 10 minutes. Add Comte cheese, butter, and slat and pepper to taste. Place polenta on baking sheet and press down with wet hands. Chill for at least 3 hours or until firm.
Ragout: Melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large deep skillet over medium heat. Add mushrooms and saute until browned, stirring often. Add shallots and balsamic, and sauté for 2 extra minutes. Add a pinch of salt and pepper along with broth, whipping cream, and half of the parsley. Let simmer for 1 minute. Take off heat and keep warm by covering.
Serving: Cut polenta into circles and brown in a skilled with butter, 2 minutes on each side. Top with warm mushroom ragout, grated Comte cheese and remaining parsley.