Hearty Mushroom Ragout on Creamy Polenta

Step 1: Prepare the Dried Mushrooms

1. Soak the Dried Mushrooms: Place a small handful of dried porcini mushrooms in a bowl and cover them with 150ml of warm water. Let them soak for 20 minutes.
2. Drain and Squeeze: After soaking, drain the mushrooms, squeezing out excess liquid. Reserve the soaking liquid for later use.

Step 2: Cook the Mushroom Mix

3. Heat the Butter: In a large frying pan, melt 25g of butter over medium heat until it’s sizzling.
4. Add the Shallots: Add the finely sliced shallot to the pan and sauté for a few minutes until it becomes soft and translucent.
5. Incorporate Garlic and Thyme: Stir in the crushed garlic and thyme leaves, cooking for an additional minute until fragrant.
6. Add Soaked Mushrooms: Increase the heat and add the soaked porcini mushrooms to the pan. Sauté for about 1 minute.
7. Add Fresh Mushrooms: Now, add the sliced large field mushrooms and chestnut mushrooms. Fry everything over high heat for about 5 minutes, stirring occasionally, until the mushrooms are softened and have released their moisture.
8. Deglaze with Red Wine: Splash in a small glass of red wine, allowing it to boil rapidly for 1 minute to cook off the alcohol.
9. Add Stock and Simmer: Pour in the vegetable stock and the reserved soaking liquid. Bring to a simmer and cook for about 15 minutes until the mixture thickens into a hearty stew. Turn off the heat.

Step 3: Make the Polenta

10. Infuse the Milk: In a separate saucepan, bring 500ml of milk to a boil along with 500ml of water, the bay leaf, and 3 thyme sprigs. Once boiling, turn off the heat and let it infuse for 20 minutes.
11. Remove the Herbs: After infusion, remove the bay leaf and thyme sprigs from the milk mixture, then bring it back to a boil.
12. Add the Polenta: Gradually sprinkle in 250g of instant polenta while whisking continuously to prevent lumps. Cook for about 1 minute, or until the polenta thickens.
13. Finish the Polenta: Stir in 50g of butter and 75g of grated Parmesan cheese until melted and well combined.

Step 4: Assemble and Serve

14. Spoon the Polenta: On a baking tray, spoon a ‘crater’ of the creamy polenta, creating a well in the center.
15. Fill with Ragout: Carefully fill the polenta crater with the mushroom ragout.
16. Top with Taleggio: Lay slices of Taleggio cheese on top of the ragout.
17. Grill: Place the tray under a hot grill until the Taleggio is melted and oozy.
18. Serve: Let everyone help themselves to this indulgent dish, scooping polenta and ragout together.

Enjoy your rich and comforting meal!