Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese

Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese
Photo by Andrea Fazzari

Ingredients

  • 1/3 cup crème fraîche or whipping cream
  • 2 cups whole milk
  • 2 cups low-salt chicken broth
  • 1/3 cup coarsely grated Comté cheese
  • 2 tablespoons butter
  • 3 tablespoons butter
  • 1 bay leaf
  • + 8 more ingredients
    • 1/3 cup fresh parsley
    • 4 tablespoons extra-virgin olive oil
    • ¼ cup low-salt chicken broth
    • ½ cup coarsely grated Comté cheese
    • 1 ½ pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake)
    • 1 cup polenta (coarse cornmeal)
    • ¼ cup shallots
    • 2 teaspoons balsamic vinegar

Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. ...

View full recipe at Epicurious

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