Gorgonzola Ragout of Mushrooms with Polenta

Prepare the Polenta

1. Lightly brush 8" pan with oil.

2. Measure the cornmeal into a medium-sized heavy saucepan. Slowly whisk in the water.

3. Set the saucepan over medium heat and stir in the salt, pepper and bay leaves. Bring to a simmer, stirring often.

4. Reduce the heat to medium-low, cover partially, and cook, stirring often, until the polenta is very thick (about 15 minutes).

5. Remove and discard the bay leaves. Pour the hot polenta into the prepared 8" pan and spread it evenly to the edges.

6. Cool to room temperature, then cover and refrigerate until very firm (at least 5 hours).

Crisp the Polenta Squares

(or triangles, or parallelograms)

1. Preheat grill to 450°F to 500°F (high heat) or broiler to high. (If using an oven, place the grilling pan so the polenta will be about 4 inches from the heat element.)

2. Remove polenta from fridge and cut into 8 squares (or preferred shapes).

3. Brush both sides of polenta pieces with olive oil.

4. Grill on both sides until slightly colored or grill-marked and the squares easily release from the grates (about 5 minutes per side). Keep warm.

Make the Ragout

1. In a large skillet over medium-low heat, melt the butter. Add shallots and cook, stirring occasionally, for 3 minutes.

2. Add mushrooms and cook, uncovered and stirring occasionally, until mushrooms give up juices (about 5 minutes).

3. Add stock and simmer, stirring occasionally, until liquid is reduced by half (about 5 minutes).

4. Stir in Gorgonzola and pepper, then remove from heat.

5. Cover and let stand, stirring once or twice, until cheese melts and blends with mushroom juices.

Serve

Arrange each polenta square on a small plate. Spoon the mushrooms and their juices around the polenta squares, or in a warmed ramekin on the side. Sprinkle the mushrooms with parsley, and serve immediately.