Wild Mushroom RagoÃ»t on Crispy Polenta with Comte Cheese

Name: Wild Mushroom RagoÃ»t on Crispy Polenta with Comte Cheese
Ingredients: 2 cups whole milk; 2 cups low-salt chicken broth; 1 bay leaf; 1 cup polenta (coarse cornmeal)*; 1/2 cup (packed) coarsely grated Comte cheese; 2 tablespoons (1/4 stick) butter; 3 tablespoons butter, divided; 4 tablespoons extra-virgin olive oil, divided; 1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced; 1/4 cup finely chopped shallots; 2 teaspoons balsamic vinegar; 1/4 cup low-salt chicken broth; 1/3 cup crÃ¨me fraÃ®che or whipping cream; 1/3 cup chopped fresh parsley, divided; 1/3 cup (packed) coarsely grated ComtÃ© cheese

Wild Mushroom RagoÃ»t on Crispy Polenta with Comte Cheese was pinched from <a href="http://www.bonappetit.com/recipe/wild-mushroom-rago-t-on-crispy-polenta-with-comte-cheese" target="_blank">www.bonappetit.com.</a>

INGREDIENTS

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2 cups whole milk

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2 cups low-salt chicken broth

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1 bay leaf

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1 cup polenta (coarse cornmeal)*

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1/2 cup (packed) coarsely grated Comte cheese

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2 tablespoons (1/4 stick) butter

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3 tablespoons butter, divided

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4 tablespoons extra-virgin olive oil, divided

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1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced

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1/4 cup finely chopped shallots

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2 teaspoons balsamic vinegar

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1/4 cup low-salt chicken broth

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1/3 cup crÃ¨me fraÃ®che or whipping cream

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1/3 cup chopped fresh parsley, divided

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