Creamy Polenta with Wild Mushroom Ragout
35 min
Under an hour
Gurkerl Küche
Ingredients
Preparation method
Ingredients overview
- 630 ml semi-skimmed milk
- 200 g instant polenta
- 100 g unsalted butter (60g for polenta, 40g for ragout)
- 1 tsp fresh rosemary
- 2 pinches freshly ground pepper
- 2 tsp table salt
- 250 g fresh wild mushrooms
- 80 g shallots
- 1 tbsp fresh flat-leaf parsley
- 2 sprigs fresh thyme
PREPARATION OF THE POLENTA
In a pot, mix 500 ml water with milk, finely chopped rosemary, part of the salt and pepper, and bring to a boil. Once the mixture boils, gradually sprinkle in the polenta while stirring constantly. Reduce the heat and continue stirring for 3–5 minutes until the polenta detaches from the sides of the pot. Finally, stir in 60 g of the butter and let it melt. Remove from heat.
PREPARATION OF THE RAGOUT
Clean the mushrooms and cut them into smaller pieces. Finely dice the shallots.
In a pan over medium heat, melt the remaining 40 g butter, add the shallots and sauté until translucent. Add the picked thyme leaves and mushrooms and fry until golden brown, stirring frequently. Season to taste with the remaining salt and pepper and sprinkle with the finely chopped parsley. Serve together with the warm polenta.
Chef's tip
The water-milk mixture should be well seasoned, as it is difficult to re-season the polenta later. For a crispy version, you can spread the polenta about 2 cm high on a baking sheet, let it cool, cut it into pieces, and fry it until golden brown in olive oil.
20 min
Under an hour
