We tend to associate comfort food with winter but this creamy bowl of polenta is also good on a summer evening.  Simple and comforting, it is like sunshine in a bowl.  It is luscious without being heavy and satisfying without being overly rich.  Well-made polenta, with plenty of butter and parmesan cheese, is delicious by itself.  Topped with an earthy mushroom ragout, it’s even better. I served this polenta alongside Grilled Lamb Chops marinated in olive oil, garlic, rosemary, and thyme and a green salad with a simple meyer lemon and olive oil vinaigrette.  The whole combination was hearty, yet still fitting for supper on a warm summer evening.

Polenta is fairly easy to make, but involves constant stirring.  The rewards are plentiful, though, as it is highly versatile.  Polenta can be served for breakfast, lunch, and dinner.  It can be served hot or cold, soft or firm.  I used Bob’s Red Mill Gluten-Free Polenta, and I loved the results. First of all, Bob’s Red Mill batch tests all of their gluten-free products to ensure that they are indeed free of gluten. This is really important to me since I have family members who are on gluten-free diets. In addition, the polenta is full of fresh, corn flavor and it cooked quickly, so I was able to avoid the long stirring process.

Creamy Herbed Polenta with Mushroom Ragout
Yields 6 servings

Ingredients:
For the Ragout
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 shallots, finely chopped
4 garlic cloves, minced
4 ounces chanterelle mushrooms, cleaned and halved (I used rehydrated dried chanterelles as it was the only kind I could find)
1/4 pound oyster mushrooms, trimmed and halved
1/4 pound shiitake mushrooms, stems discarded, caps thickly sliced
1/4 pound baby cremini mushrooms, stems discarded and halved
Salt and freshly ground pepper
1 cup chicken stock (I used low sodium chicken broth)
4-5 large thyme sprigs

For the Polenta
2 cups whole milk
2 to 3 cups chicken stock or low-sodium broth, or more depending on desired consistency
2 tablespoons unsalted butter
1 cup ( about 7 ounces) polenta (I used Bob’s Red Mill Gluten-Free Polenta)
1/2 cup heavy cream
2 tablespoon mascarpone cheese
1 teaspoon finely chopped rosemary
2 teaspoon finely chopped thyme
2 teaspoon finely chopped flat-leaf parsley
2 tablespoon freshly grated Parmesan cheese, plus more for serving
Salt and freshly ground pepper

Method:
In a large, deep skillet, heat 1 tablespoon of the butter and 1 tablespoon of the olive oil. Sauté half of the shallots and garlic and all of the chanterelles and oyster mushrooms over moderately high heat, stirring occasionally until softened, about 5-6 minutes. Transfer mushrooms onto a plate.

In the same skillet, heat the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Sauté the remaining shallots and garlic along with the shiitake and cremini mushrooms over moderately high heat, stirring occasionally until softened, about 5-6 minutes. Return all of the mushrooms to the skillet, season with salt and pepper and cook another minute. Add the chicken stock or broth and thyme sprigs to the skillet and simmer for 5 minutes. Discard the thyme sprigs.

In a large saucepan, combine milk, 2 cups stock and butter and bring to a boil. Whisk in the polenta and cook over moderate heat, stirring constantly with a wooden spoon until thick, about 8-10 minutes. Add the remaining cup of stock, a little at a time, if necessary, to achieve the creamy consistency desired. Remove from the heat and stir in the heavy cream, mascarpone, herbs and parmesan cheese. Season with salt and pepper.

To serve, spoon the polenta onto plates, top with the mushroom ragout and serve immediately.  Garnish with more grated Parmesan.

To reheat, add more chicken stock to the polenta, to achieve the creaminess desired. Re-season with salt and pepper, if needed.

Adapted from Food and Wine.

© Daisy’s World, 2011-2012. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.