Recipe originally found in Southern Living Christmas At Home Magazine.
| Prep Time | 30 minutes |
| Cook Time | 45 miuntes |
| Servings |
people
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Ingredients
Ragout
- 1 c shallots thinly sliced
- 3 garlic cloves minced
- 1/4 c olive oil
- 2-8 oz sliced baby portobello mushrooms
- 2 3.5oz shitake mushrooms stemmed and sliced
- 1/2 c port
- 1 c chicken broth *I used vegi
- 4 tbsp parsley chopped
- 1 1/2 tbsp thyme fresh
- 4 tbsp butter
- salt and pepper to taste
- 1 c Parmesan cheese
Polenta
- 7 c broth I used vegi
- 2 c polenta
- 1-8oz cream cheese
Ingredients
Ragout
Polenta
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Instructions
- For the ragout: Saute Shallots and garlic in oil. About 2 minutes. Increase heat slightly and add both the mushrooms. Cook for about 5 minutes. Add port, cook 2 minutes. Add in the broth, parsley, butter, thyme and salt and pepper. Simmer until thickened. 5 - 10 minutes depending on how much heat you have on. Polenta: Bring 6 c broth to light boil in dutch oven. Slowly stir in polenta. Reduce heat and cook on low. Stir frequently, it will lump if left. Polenta will begin to thicken, don't let it boil. Stir in the cream cheese. This will become creamy. Cover and keep warm. To assemble put polenta on plate or bowl. Add some of the mushroom ragout and top with parmesan. You can save time by just getting sliced mushrooms. I have used several different types including the big portbello which I just cut into sections.