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.
