Wild Mushroom Ragout Over Creamy Polenta

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3/4 cup diced onions
• 1 tablespoon minced garlic
• 2 pounds wild mushrooms, cleaned, stemmed, and quartered
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoons chopped fresh oregano leaves
• 1 cup petite diced canned chopped tomatoes, with juices
• 1 tablespoon tomato paste
• 2 cups mushroom, chicken, or veal stock, or canned low- sodium chicken broth
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley leaves
• Creamy Polenta, recipe follows
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons finely chopped fresh chives
• 4 cups whole milk
• 2 cups chicken stock or canned low-sodium chicken broth or vegetable stock
• 4 tablespoons butter
• 2 teaspoons salt
• 1/4 teaspoon freshly ground white pepper
• 1/8 teaspoon ground mace
• 1 3/4 cups stone-ground polenta, coarse cornmeal
• 1 cup grated Parmigiano-Reggiano cheese
• 1/2 cup mascarpone or cream cheese

Directions

1. Set a 12-inch skillet on medium-high heat, then pour in the olive oil and add the butter. Once the butter is bubbling and foamy, stir in the diced onions and cook them until they turn translucent, 3 to 4 minutes. Add the garlic and let it cook just until its aroma comes up, about 30 seconds. Stir in the mushrooms and cook, mixing often, until they have given off most of their moisture, about 10 minutes.
2. Add the thyme, oregano, diced tomatoes, tomato paste, and stock to the skillet, then bring everything up to a boil. Lower the heat so the mixture simmers, and continue cooking, stirring now and then, until the sauce cooks down and the ragout becomes thicker, about 20 minutes. Add the salt and pepper, then fold in the parsley.
3. Spoon the Creamy Polenta into 4 to 6 shallow bowls, then ladle the mushroom ragout over the top. Finish with the Parmesan and chives, and bring it to the table hot.
4. For the Creamy Polenta, add the milk, chicken stock, butter, salt, white pepper, and mace to a large saucepan, then bring the mixture to a boil over high heat. Whisk in the polenta, and keep stirring until it starts to noticeably thicken. Turn the heat down to medium-low and cook, stirring often, for 30 minutes, until the polenta is tender and creamy.
5. Stir in the Parmesan and mascarpone until fully incorporated. Take the pan off the heat and continue stirring for 3 minutes so the polenta cools slightly.
6. Use right away, or hold it warm until you need it. Leftover polenta can be warmed back up in a small saucepan with a little water or milk to loosen it.