Four-Cheese Polenta With Chanterelle Ragout

• 11/2 cups whole milk
• 2 cups water
• 1 teaspoon salt, plus additional to season
• 2/3 cup instant polenta
• 3 oz Gorgonzola, chopped into large pieces
• 3 oz Taleggio, remove rind; chop into large pieces
• 3 oz Fontina Val d'Aosta, coarsely grated
• 1 cup grated Parmigiano-Reggiano cheese
• 3 tablespoons olive oil
• 1 lb chanterelle mushrooms, cut into 1/2-inch pieces
• Freshly ground black pepper
• 3 cloves garlic, finely chopped
• 10 sage leaves
• 1 tablespoon butter, at room temperature

1. 1. Make polenta: In a deep pot over medium heat, bring milk, water and salt to just under a boil. Slowly pour in polenta while constantly whisking. Once polenta is fully incorporated, reduce heat and gently simmer, whisking often, until grains are tender, about 5 minutes. Add water as necessary, to keep polenta loose. Add cheeses and stir until melted, about 3 minutes.
2. 2. Make mushroom ragout: Heat olive oil in a large frying pan over high heat. Once oil is very hot, add mushrooms and season with a pinch of salt and pepper. Saute mushrooms until liquid is released, about 2 minutes. Continue cooking until liquid evaporates and mushrooms brown, about 8 minutes more. Add garlic and sage and saute until aromatic, 1-2 minutes. Add butter and cook until melted, about 30 seconds. Remove pan from heat and serve mushrooms over polenta.

milk, water, salt, instant polenta, gorgonzola, chop, cheese, olive oil, chanterelle mushrooms, freshly ground black pepper, garlic, sage, butter

Taken from www.epicurious.com/recipes/member/views/four-cheese-polenta-with-chanterelle-ragout-52586691 (may not work)