Wild Mushroom Ragout Polenta
Recipe By Executive Chef John McConnell
Yield: 4-6 Servings
5 c. water or chicken or vegetable stock
2 tsp. sea salt
1 ½ c. Bob’s Red Mill polenta
2 c. whole milk
¾ c. freshly grated Parmigian Reggiano
4 Tbsp. butter
Bring water and salt to a boil in a medium sized saucepan. Whisk in polenta and stir constantly to ensure there are no lumps. Return mixture to a boil while continuing to whisk. Reduce heat to low and whisk in the milk. Cover and let simmer for 20-30 minutes, stirring every 5-6 minutes. Polenta is finished when creamy and grains are tender. Remove from heat and stir in Parmigian Reggiano cheese and butter and adjust seasoning to taste.
Wild Mushroom Ragout
1-1/2 Tbsp. grapeseed oil
1 lb. oyster mushrooms, torn into strips
½ lb. cremini mushrooms, stems removed, cut into ¼-inch slices
1-1/2 Tbsp. sea salt
2 cloves garlic, minced
1 shallot, finely diced
6 sprigs fresh thyme
½ c. red wine
¼ c. Clif Family Red Wine Jam with Cracked Pepper
¼ c. heavy cream
On high heat, preheat a skillet with oil until almost at smoke point. Add mushrooms and sauté for about 4 minutes until nicely caramelized and most of the liquid has evaporated. Season with salt, low the heat to medium and add the shallots, sauteing until soft, about 3 minutes. Add the minced garlic, cook 30 seconds longer. Add the red wine to the pan, stirring to deglaze pan; add Clif Family Red Wine & Cracked Pepper Jam and thyme, stirring to combine. Bring to a simmer and allow to reduce by half. Stir in the heavy cream and return to a simmer for 1-2 minutes. Adjust the seasoning to taste.
Serve over the polenta and alongside a glass of Clif Family’s The Climber Bordeaux Style Red Blend.