Wild Mushroom And Parsnip Ragout With Cheesy Polenta

• 2 tablespoons olive oil, divided
• 1 small onion, coarsely chopped (about 3/4 cup)
• 1 garlic clove, finely chopped
• 1 thyme sprig
• 1 medium parsnip (about 7 ounces), peeled, finely chopped
• 12 ounces mixed wild mushrooms, such as maitake, shiitake, porcini, and/or crimini, cut into 1/2" pieces
• 1 tablespoon miso paste
• 1 tablespoon tomato paste
• 1/2 teaspoon cornstarch
• 1 3/4 teaspoons kosher salt, divided, plus more
• 1/4 cup red wine
• 1 cup quick-cooking polenta
• 5 cups (or more) whole milk
• 1/2 cup grated Parmesan, divided
• 1/4 cup roasted, unsalted hazelnuts, chopped

1. Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium. Add onion, garlic, and thyme and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2-3 minutes. Add parsnip and cook until parsnip begins to soften, 3-5 minutes more. Add mushrooms and remaining 1 Tbsp. oil and cook until mushrooms are well-browned and cooked through, 5-7 minutes more.
2. Add miso, tomato paste, and 3/4 tsp. salt to pan and cook, stirring, until tomato paste begins to caramelize, about 1 minute. Add cornstarch and stir to coat, about 30 seconds. Add wine and cook, scraping bottom of pan with a wooden spoon to release brown bits, then add 1 1/2 cups room-temperature water. Bring mixture to a simmer, continuing to scrape bottom of pan and adding water by the tablespoon if pan starts to dry out, and cook until sauce is thick enough to coat the back of a spoon, 10-12 minutes. Taste and season with salt if needed.
3. Meanwhile, cook polenta, 5 cups milk, and 1 tsp. salt according to package directions. When polenta thickens, stir in 1/4 cup cheese. Taste and add salt and milk, if needed.
4. Transfer polenta to a large serving bowl. Top with mushroom ragout, remaining 1/4 cup cheese, and hazelnuts.

olive oil, onion, garlic, thyme, mushrooms, miso paste, tomato paste, cornstarch, kosher salt, red wine, polenta, milk, parmesan

Taken from www.epicurious.com/recipes/food/views/wild-mushroom-and-parsnip-ragout-with-cheesy-polenta (may not work)