Four-Cheese Polenta With Chanterelle Ragout

Four-Cheese Polenta

With Chanterelle Ragout

Daughter Anne served this dish last evening at dinner.  The dish received raves and compliments.

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Ingredients:

1 1/2 cups whole milk

2 cups water 
1 teaspoon salt, plus additional

   to season

2/3 cup instant polenta

3 ounces Gorgonzola cheese, chopped into

    large pieces

3 ounces Taleggio cheese, rind removed

   and chopped into large pieces

3 ounces Fontina Val d'Aosta cheese, coarsely 

   grated

1 cup grated Parmigiano-Reggiano chesse

3 tablespoon olive oil

1 pound chanterelle mushrooms, cut into

   1/2 inch pieces

Freshly ground black pepper

3 cloves garlic, finely chopped

10 sage leaves

1 tablespoon butter, at room temperature

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Directions:

Make Polenta:  In a deep pot over medium heat, bring milk, water and salt to just under a boil.  Slowly pour the polenta while constantly whisking  Once polenta is fully incorporated, reduce heat and gently simmer, whisking often, until grains are tender, about 5 minutes.  Add water as necessary, to keep polenta loose.  Add cheeses and stir until melted, about 3 minutes.

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Make mushroom ragout:  Heat olive oi in a large frying pan over high heat.  Once oil is very hot, add mushrooms and season with a pinch of salt and pepper.  Saute mushrooms until liquid is released about 2 minutes.  Continue cooking until liquid evaporates and mushrooms brown, about 8 minutes more.  Add garlic and sage and saute until aromatic, 1-2 minutes.  Add butter and cook until melted, about 30 seconds.  Remove pan from heat and serve mushrooms over polenta.