Polenta with Mushroom Ragout
20 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
POLENTA INSTRUCTIONS
In a saucepan, combine 500 ml of water, milk, rosemary, salt, and pepper and bring to a boil. Once the mixture starts boiling, gradually add the polenta, reduce the heat, and cook for 3–5 minutes, stirring constantly, until the polenta begins to separate from the sides of the saucepan. Finally, stir in the butter and let it melt. Remove from heat.
RAGOUT INSTRUCTIONS
Clean the mushrooms and cut them into smaller pieces. Finely chop the shallot.
Over medium heat, melt the butter in a pan, add the chopped shallot, and sauté until translucent. Add the stripped thyme leaves and chopped mushrooms and sauté until golden brown, stirring frequently. Season with salt and pepper to taste and sprinkle with chopped parsley.
Chef's tip
The water and milk mixture should be really well seasoned, as polenta is difficult to season later. You can also spread the polenta onto a baking sheet lined with parchment paper to a height of 2 cm, let it cool, and then cut it and pan-fry it in olive oil.