Mushroom Ragout With Cheddar Polenta

• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds sliced cremini or baby portabella mushrooms
• 1 cup chopped shallots (about 4 medium)
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme leaves
• 1/4 cup dry white wine
• 1 1/2 cups low-sodium chicken or vegetable broth
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon pepper
• 1/4 cup unsalted butter
• 1/4 cup chopped flat-leaf parsley, divided
• 1 cup instant polenta
• 2 cups (8 oz.) coarsely shredded sharp cheddar cheese (preferably white), divided

1. Heat a large deep frying pan (not nonstick) over medium-high heat until a drop of water skitters across its surface. Swirl in oil, add mushrooms, and cook undisturbed 4 minutes. Reduce heat to medium and stir in shallots. Cook, stirring occasionally, until mushrooms have released all their liquid and shallots are tender, 7 to 8 minutes. Stir in tomato paste and thyme; cook 1 minute. Stir in wine, scraping up any bits from bottom of pan, and cook until mostly evaporated, 3 to 5 minutes.
2. Add broth, 1/2 tsp. salt, and the pepper. Simmer until sauce thickens and mushrooms are tender, 10 to 12 minutes. Remove from heat and stir in butter and 2 tbsp. parsley.
3. Meanwhile, bring 1 qt. water and remaining 1/2 tsp. salt to a boil in a medium saucepan. Stirring constantly, add polenta. Cook, stirring, until polenta thickens, about 3 minutes. Remove from heat and stir in 1 3/4 cups cheese. Cover and set aside until ready to serve.
4. Just before serving, stir polenta and divide among four deep, wide bowls. Top with mushroom ragout, remaining 1/4 cup cheese, and remaining 2 tbsp. parsley.

extravirgin olive oil, cremini, shallots, tomato paste, thyme, white wine, chicken, kosher salt, pepper, unsalted butter, flatleaf parsley, instant polenta, cheddar cheese

Taken from www.myrecipes.com/recipe/mushroom-ragout-cheddar-polenta (may not work)