Grilled Polenta with Mushroom Ragout

Name: Grilled Polenta with Mushroom Ragout
Ingredients: For the polenta:; 1 quart while milk; 1 teaspoon salt; 1 cup polenta or yellow cornmeal; 1/4 cup freshly grated Parmigiano-Reggiano; For the ragout:; 3 tablespoons extra virgin olive oil; 2 shallots, minced; 2 garlic cloves, minced; 1 pound cultivated white mushrooms, cleaned and finely chopped; 1 pound assorted wild mushrooms, cleaned and coarsely chopped; 2 to 3 plum tomatoes; 1/2 cup dry white wine; 1/2 cup vegetable stock, preferably homemade, or water; 2 teaspoons chopped fresh thyme; Kosher salt and freshly ground black pepper to taste; Truffle oil to taste; 2 tablespoons chopped fresh parsley; Additional grated Parmigiano-Reggiano for serving

Grilled Polenta with Mushroom Ragout was pinched from <a href="http://saramoulton.com/2013/03/grilled-polenta-with-mushroom-ragout/" target="_blank">saramoulton.com.</a>

INGREDIENTS

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For the polenta:

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1 quart while milk

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1 teaspoon salt

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1 cup polenta or yellow cornmeal

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1/4 cup freshly grated Parmigiano-Reggiano

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For the ragout:

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3 tablespoons extra virgin olive oil

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2 shallots, minced

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2 garlic cloves, minced

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1 pound cultivated white mushrooms, cleaned and finely chopped

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1 pound assorted wild mushrooms, cleaned and coarsely chopped

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2 to 3 plum tomatoes

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1/2 cup dry white wine

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1/2 cup vegetable stock, preferably homemade, or water

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2 teaspoons chopped fresh thyme

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Kosher salt and freshly ground black pepper to taste

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Truffle oil to taste

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2 tablespoons chopped fresh parsley

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Additional grated Parmigiano-Reggiano for serving

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