Skip navigation

Grilled Polenta with Wild Mushroom Ragout

¼ lb. butter for pan
4 cups water
pinch Kosher salt
2 tsps pepper
1 cup polenta
2 Tbsps. fresh basil, chiffonade
¼ lb. Asiago cheese, sliced thin

Wild Mushroom Ragout
4 Tbsps. salted butter
6 ozs. wild mushrooms, sliced
¼ cup dry white wine
1/3 cup heavy cream
Salt & pepper to tasteDIRECTIONS:1. Butter a cake or cookie sheet pan; reserve. Bring water, salt, and pepper to boil in a large saucepan.

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.