Mushroom Ragout Over Creamy Polenta

In a small bowl with 1½ cups warm water soak the dried mushrooms for 10 minutes. Remove the mushrooms, reserving the liquid, and coarsely chop them. Pour the liquid into a bowl through a small sieve reserving one cup. Set both aside.

Meanwhile in a large pot add 1 tablespoon butter and olive oil and heat over medium heat. When the butter is melted add the shallots and saute until tender, about 4 minutes. Add the fresh mushrooms and 1 teaspoon of salt. Cook until the mushrooms start to soften, 6 minutes. Add the dried mushrooms and continue cooking for about 4 minutes more or until the mushrooms have released their liquid and are very tender.

Add the vermouth and cook until it is evaporated about 2 minutes more. Add the cup of reserved mushroom water from the dried mushrooms and cook until reduced to about ⅓ cup of liquid. Stir in the heavy cream and 3 tablespoons of the herbs. Adjust seasoning with salt and pepper. Lower heat and keep warm.

In a medium pot bring 4½ cups of water to a boil. Then add cornmeal and 1 teaspoon salt and stir. Cover and cook for 5 minutes stirring occasionally. Whisk if needed to make it smooth. Whisk in the remaining 2 tablespoons butter and the mascarpone. Add the Parmesan and stir with a spoon.

Serve the polenta with the mushrooms on top, sprinkled with the remaining herbs and the goat cheese.

Recipe adapted from Fine Cooking Magazine.