To make the polenta, combine milk, water, bay leaf, garlic and salt in a large, heavy based saucepan. Heat over medium-high heat until starting to gently simmer. While whisking, gradually add the polenta. Bring to a boil and reduce heat to a gentle simmer.
Cook, stirring for approximately 30 minutes or until the polenta is very thick and grains are soft. To finish, stir in butter, goat cheese, parmesan, salt and pepper. Cover with a lid to keep warm.
In a large frying pan, heat half of the oil and butter over medium high heat. Add half the mushrooms and saute' until starting to brown. Add half of the thyme and garlic. Cook for 1 minute. Season with salt and pepper. Remove from the pan and set aside. Repeat the sauteing process with the remaining mushrooms.
Add the first batch of mushrooms back into the pan. Increase heat to high. Pour in the wine and simmer to reduce by half. Add the broth and bring back to a boil. Simmer again until liquid has reduced slightly. While simmering, add the remaining butter, swirling pan to incorporate.
To serve, ladle warm polenta into bowls or plates. Top with mushroom ragout and garnish with additional parmesan cheese.
Ingredients
Directions
To make the polenta, combine milk, water, bay leaf, garlic and salt in a large, heavy based saucepan. Heat over medium-high heat until starting to gently simmer. While whisking, gradually add the polenta. Bring to a boil and reduce heat to a gentle simmer.
Cook, stirring for approximately 30 minutes or until the polenta is very thick and grains are soft. To finish, stir in butter, goat cheese, parmesan, salt and pepper. Cover with a lid to keep warm.
In a large frying pan, heat half of the oil and butter over medium high heat. Add half the mushrooms and saute' until starting to brown. Add half of the thyme and garlic. Cook for 1 minute. Season with salt and pepper. Remove from the pan and set aside. Repeat the sauteing process with the remaining mushrooms.
Add the first batch of mushrooms back into the pan. Increase heat to high. Pour in the wine and simmer to reduce by half. Add the broth and bring back to a boil. Simmer again until liquid has reduced slightly. While simmering, add the remaining butter, swirling pan to incorporate.
To serve, ladle warm polenta into bowls or plates. Top with mushroom ragout and garnish with additional parmesan cheese.