Four Cheese Polenta With Chanterelle Ragout

Four Cheese Polenta

With Chanterelle Ragout

I take cooking classes with my friend Ann.  Ann suggested we take a class on making risotto and polenta.  I told Ann I could share those techniques and we could choose a different class, which we did.  I am posting this recipe for Ann and our "cooking class".  This dish heralds the Fall season! 

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Ingredients:

1 1/2 cups whole milk

2 cups water

1 teaspoon salt

2/3 cup instant polenta

3 ounces Gorgonzola

3 ounces Taleggio cheese, rind removed

3 ounces Fontina Val d'Aosta cheese, 

   coarsely grated

1 cup grated Parmigiano-Reggiano cheese

3 tablespoons olive oil

1 pound chantrelle mushrooms, 

   cut onto 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:

In a deep over medium heat, bring milk, water and salt to just under a boil.  Slowly pour in 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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Ragout:

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