Wild Mushroom Stew Over Rustic Polenta
Mushroom stew
2 tablespoons olive oil, divided
½ cup shallots, diced
1 pound mushrooms (shiitake, oyster, porcini, etc.), sliced
1 tablespoon tomato paste
1 cup grape tomatoes, halved
½ cup chicken broth
¼ cup sherry
2 teaspoons balsamic vinegar
½ teaspoon rosemary
1 teaspoon thyme
Salt and pepper to taste
Polenta
1½ cups chicken broth
½ cup half-and-half
½ teaspoon salt
teaspoon nutmeg
teaspoon white pepper
½ cup stone ground corn meal
¼ cup parmesan, grated, plus more for garnish
For the stew: Heat 1 tablespoon of the oil in a Dutch oven over medium flame and saute shallots until softened. Turn heat to high and brown half the mushrooms, about 4 minutes. Remove from pan and set aside.
Heat the remaining oil and brown remaining mushrooms. Return reserved mushrooms to pan; add tomato paste and stir, letting it caramelize a bit, about 1 minute. Add tomatoes, broth, sherry and vinegar. Reduce heat and simmer 10-15 minutes. Add rosemary, thyme, salt and pepper.
For the polenta: Combine broth, half-and-half, salt, nutmeg and white pepper in a saucepan and bring to a boil. Whisk in cornmeal. Reduce heat to low and simmer, uncovered, about 5-7 minutes, stirring often until meal is soft. Stir in parmesan. To serve, scoop polenta into a shallow bowl; ladle mushroom ragu over all. Sprinkle with more parmesan if desired.
Serves four.
Dan Peloza and D'arcy Rea