Recipes

Bring Stock and Salt to a simmer and slowly sprinkle the Polenta over the surface, stirring constantly.

Reduce the heat and simmer, stirring often, for 15-18 minutes.

Remove from heat and stir in Butter and 3/4 cup of the Parmegiano-Reggiano.

Pour into a greased 9x9 square baking pan and smooth the mixture.

Refrigerate while making the Mushroom Ragú

Soak your porcini in 1 cup Boiling water for 10 minutes.

Drain them, but reserve 1/3 of the liquid for this recipe, and dry the mushrooms.

Thick slice the Creminis and coarsely chop the Wild Mushrooms. (multiple textures to the ragú)

Heat 1/3 cup of the oil in a sauté pan and add all the mushrooms.

Cook for 4-5 minutes then remove from pan and set aside.

Add the remaining oil to the pan and sauté shallot and leeks for 2 minutes.

Add the reserved mushroom soak liquid, garlic, bay leaf, thyme and oregano and bring everything back to a simmer (About 2 minutes)

Return the Mushroom mixture to the sauté pan along with Parsley and Balsamic Vinegar and continue cooking for another 2 minutes.

Add a pinch of salt (I like Alder Smoked) and remove the Bay leaf.

Remove from heat, cover and set aside.

Remove Polenta from refrigerator and sprinkle with remaining 1/4 cup of grated Parmegiano-Reggiano.

Place pan under the broiler for about 10 minutes (until the cheese is melted and lightly browned)

Cut the Polenta slab into 4 pieces or strips whichever you desire, and serve Ragú over the top.