Goat Cheese Polenta with Mushroom Ragout
Creamy, goat cheese polenta topped with savory mushrooms cooked with wine, thyme and garlic. This could be a nice starter, served in smaller portions or a hearty vegetarian meal, next to a simple salad.
Yield: 4
Materials
For the Polenta
- 2 cups (500 ml) milk (dairy or plant-based)
- 2 cups (500 ml) water
- 1 bay leaf
- 1 clove garlic, grated
- 1 cup (165 g) polenta (NOT quick cooking)
- 2 tbsp butter
- 2 oz. (60 g) goat cheese
- ¼ cup (30 g) parmesan, grated
- 2 tsp salt (or to taste)
- ⅛ tsp black pepper (or to taste)
For the Mushroom Ragout
- 1½ pounds (650 g) mushroom (any varieties such as cremini, shiitake, portobello, white, oyster, enoki, etc) sliced or torn
- 3 tbsp olive oil (divided)
- 4 tbsp butter (divided)
- 2 cloves garlic, minced (divided)
- 2 sprigs thyme, leaves removed
- salt, to taste
- black pepper, to taste
- 2/3 cup (150 ml) red or white wine
- 2/3 cup (150 ml) vegetable or chicken stock
Garnishes (optional)
- extra parmesan cheese, for shaving or grating
- thyme leaves
- good quality extra virgin olive oil
Instructions
For the Goat Cheese Polenta
- Combine milk, water, bay leaf, grated garlic and 1 teaspoon salt in a large, thick bottomed pot. Heat over medium-high heat until starting to gently simmer. While whisking, gradually stir in the polenta. Bring to a boil and reduce heat to a gentle simmer.
- Cook for about 30 minutes (stirring often with a long handled spoon) or until polenta is very thick and grains are soft (tip: once polenta starts to thicken, reduce heat to lowest setting so polenta barely bubbles). To finish, stir in butter, goat cheese, parmesan, salt and pepper (to taste). Cover with a lid to keep warm.
For the Mushroom Ragout
- In a large skillet, heat 1½ tablespoons olive oil and 1 tablespoon butter over medium high heat. When butter stops foaming, add half the mushrooms. Saute' mushrooms until starting to brown. Add leaves from 1 sprig of thyme and 1 clove minced garlic. Cook for 1 minute. Season with salt and pepper. Remove from pan and set aside. Repeat sauteing process with remaining mushrooms.
- Add the first batch of mushrooms back into the pan. Increase heat to high. Pour in the wine and simmer to reduce it by half. Add the broth and bring back to a boil. Simmer again until liquid has reduced slightly. While simmering, add the remaining butter, 1 tablespoon at a time, swirling pan to incorporate.
- To serve, ladle warm polenta into bowls or plates (if polenta has thickened too much, stir in ¼ cup or more of milk or water to loosen). Top with mushroom ragout and garnish with parmesan shavings, thyme leaves and a drizzle of good olive oil.
Notes
-polenta can be kept warm for longer in a bain marie or a covered, heat-proof bowl set over a pot of gently simmering water.
-to reheat leftover polenta, heat gently in a saucepan. Add enough milk or water to thin out to desired consistency, stirring, until smooth again.
-leftover polenta can also be poured into a pan and cut into squares or slices. They are delicious pan fried in a little olive oil.
-recipe adapted from River Cottage Veg by Hugh Fearnley-Whittingstall
-published 2013 by Ten Speed Press
-buy the book here: https://www.amazon.com/River-Cottage-Veg-Inspired-Vegetable/dp/1607744724/ref=sr_1_1?crid=W8FJKNJOHF33&keywords=river+cottage+veg&qid=1573089366&sprefix=river+cottage+%2Caps%2C145&sr=8-1