Polenta with Wild Mushroom Ragout

Instructions

1. Prepare the polenta
   In a large saucepan, bring the broth to a boil. Slowly whisk in the polenta in a steady stream to prevent lumps from forming. Reduce heat to low and simmer, stirring frequently, for about 25-30 minutes until the polenta is thick and creamy.
2. Finish the polenta
   Once the polenta is cooked, stir in the Parmesan cheese and 1 tablespoon of butter. Season with salt and pepper to taste. Cover and keep warm while preparing the mushroom ragout.
3. Sauté the mushrooms
   Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 2-3 minutes to allow them to brown. Stir and continue cooking until mushrooms are golden and have released their moisture, about 5-7 minutes total.
4. Build the ragout base
   Add shallots to the skillet and cook until softened, about 2 minutes. Add garlic and cook for another 30 seconds until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
5. Finish the ragout
   Stir in the heavy cream, thyme, and rosemary. Simmer gently until the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper to taste. Finish by stirring in the remaining tablespoon of butter.
6. Serve the dish
   Spoon the creamy polenta onto plates, creating a shallow well in the center. Ladle the mushroom ragout over the polenta. Garnish with additional Parmesan cheese and fresh herbs if desired. Serve immediately while hot.