- 5 cups vegetable or chicken stock (reserve 1 cup)
- 1 cup dried polenta
- 1/3 cup freshly grated Pecorino Romano
- 2 tablespoons Bella Nonnas Ultra Premium EVOO
- Salt & freshly ground pepper to taste
- 3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 1 cup dry white wine (I use extra dry Prosecco)
- 2 tablespoons minced flat leaf parsley
- 1/3 cup freshly grated Pecorino Romano
- Sea salt & freshly ground pepper to taste
- 1/2 cup mascarpone
- 1 teaspoon Bella Nonnas White Truffle Oil
Cooking Instructions:
- Bring 4 cups of stock to a simmer in a heavy 6+ quart pot.
- Slowly whisk in the polenta.
- Cook on low stirring frequently for approximately 25-30 minutes.
- Remove from heat an stir in the cheese and olive oil.
- Adjust the seasoning with salt and pepper if desired.
- While the polenta is cooking, heat the EVOO over medium-high in a large 12" saute pan.
- Add clean, dry mushrooms to the pan.
- Cook until the mushrooms caramelize and become crusty golden-brown.
- Add the shallot, and saute for two minutes.
- Add the garlic and saute for a minute.
- Add the wine and cook, scraping up the browned bits from the bottom of the pan and reduce by half.
- Add the last cup of stock and cook until reduced by half.
- Taste and adjust with salt and fresh pepper if desired.
Serve the wild mushroom ragu over the hot polenta. Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.
Cooking Time : 40-50 min
Servings : 4-6
