Mushroom Ragu Over Creamy Polenta with Marscapone

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make the creamy polenta with mascarpone: In a large pot, combine the milk, water, and salt and bring to a boil over medium-high heat.

Step 2

Gradually whisk in the cornmeal. Reduce the heat to low and simmer for 16 minutes, until smooth and thick, stirring constantly to prevent lumps.

Step 3

Stir in the mascarpone, cream, and pepper. Continue stirring for 2 minutes. Remove from the heat and set aside, keeping warm.

Step 4

To make the mushroom ragú: In a large frying pan, heat the olive oil and truffle oil over medium heat. Add the onion, salt, and pepper and cook, stirring often, until soft and translucent, about 5 minutes.

Step 5

Add the garlic and cook for 30 seconds, stirring constantly.

Step 6

Add the mixed mushrooms and stir until the mushrooms are coated in oil and onions. Cover with a lid and cook for 4 minutes, stirring halfway through.

Step 7

Stir in the parsley and cook, uncovered and stirring often, until the mushrooms have reduced in size and browned, about 3 minutes.

Step 8

Spread the warm polenta on a wooden cutting board or spoon into bowls. Top with the mushroom ragú, parsley, and Parmesan.