Creamy Polenta with Mushroom Ragout

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Ingredients –

Polenta 250 grms
Water / Milk 1000 ml
Cream 100 ml
Grated Parmesan cheese 50 grms
Butter 50 grms
Sage herb few leaves
extra-virgin Olive oil 25 ml
Salt to taste

Method of cooking Creamy Polenta:

  1. In a medium pot add few table spoon of oil once hot add minced garlic and cook until soft; add 4 cups of water/milk and boil to a high simmer.
  2. Add in Sage leaf which is roughly chopped.
  3. Add butter to the simmering liquid.
  4. Slowly whisk in the polenta. Add 1 more cup of water/milk and simmer for 15 minutes, stirring frequently.
  5. Add in Cream and grated Parmesan cheese and mix well until blended well.
  6. Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and keep it aside.

Mushroom Ragout:

Button Mushroom 500 grms
Cream 100 ml
Grated Parmesan Cheese 50 grms
Minced Garlic 50 grms
Onion (finely chopped) 1 no
Parsley finely chopped for garnish
White Wine 60 ml
Salt & Pepper to taste
Olive Oil 50 ml
Butter 50 grms

 Method of Preparation –

  • In a medium pot add few table spoon of oil and soft butter once hot add minced garlic and cook until soft;
  • Add in finely chopped Onions and cook them until translucent.
  • Add in cut mushrooms and wilt it or cook until soft which is for about 2 to 3 minutes.
  • Deglaze the Pan with White Wine.
  • Add in Cream and cook for about 2 minutes to a simmer.
  • Add grated Parmesan cheese and cook until blended well along the mixture.
  • Check the seasoning by adding Salt & Pepper.
  • Pour the Mixture on top of the reserved Creamy Polenta and serve hot.

By Chef Charles Jayakumar

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