Creamy Polenta with Mushroom Ragout
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:
- 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.
- Add in Sage leaf which is roughly chopped.
- Add butter to the simmering liquid.
- Slowly whisk in the polenta. Add 1 more cup of water/milk and simmer for 15 minutes, stirring frequently.
- Add in Cream and grated Parmesan cheese and mix well until blended well.
- 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
