Polenta Squares with Mushroom Ragu

For the polenta:
1. In a medium sauce pan, bring chicken broth, milk and bay leaf to a simmer. Turn off heat and cover for 15-20 minutes.
2. Once cooled, remove bay leaf.
3. Bring mixture to a boil and slowly whisk in cornmeal until thick and smooth (about 1-2 minutes).
4. Add in 1 tablespoon of butter and cheese off the heat and whisk until combined and melted.
5. Pour polenta into a greased 8×8 pan and smooth out evenly. Refrigerate for at least an hour, until firm.

For the mushroom ragu:
1. Melt the butter and olive oil in a large skillet over medium high heat.
2. Add mushrooms and let cook for 10-12 minutes, until soft and the water has mostly evaporated.
3. Add shallots, balsamic vinegar, salt and pepper and saute for another 2-3 minutes.
4. Add the chicken broth and saute for 1-2 minutes.
5. Add milk and parsley and season again with salt and pepper to taste.

For the polenta squares:
1. Cut the chilled polenta into squares.
2. In a medium skillet over medium high heat, melt the remaining tablespoon of butter and the olive oil.
3. Pan fry polenta squares for about 2-3 minutes per side until golden brown.
4. Drain on a paper towel.
5. Spoon mushroom mixture over polenta squares.
6. Top with extra grated gruyere and fresh parsley.
7. Serve warm.