Wild Mushroom Ragout Over Creamy Polenta

• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3/4 cup diced onions
• 1 tablespoon minced garlic
• 2 pounds wild mushrooms, cleaned, stemmed, and quartered
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoons chopped fresh oregano leaves
• 1 cup petite diced canned chopped tomatoes, with juices
• 1 tablespoon tomato paste
• 2 cups mushroom, chicken, or veal stock, or canned low- sodium chicken broth
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley leaves
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons finely chopped fresh chives
• 4 cups whole milk
• 2 cups chicken stock or canned low-sodium chicken broth or vegetable stock
• 4 tablespoons (1/2 stick) butter
• 2 teaspoons salt
• 1/4 teaspoon freshly ground white pepper
• 1/8 teaspoon ground mace
• 1 3/4 cups stone-ground polenta (coarse cornmeal)
• 1 cup grated Parmigiano-Reggiano cheese
• 1/2 cup mascarpone or cream cheese

1. Place a 12-inch skillet over medium-high heat, and add the olive oil and the butter. When the butter begins to foam, add the diced onions and saute until translucent, 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, stirring often, until they have released most of their liquid, about 10 minutes.
2. Add the thyme, oregano, diced tomatoes, tomato paste, and stock, and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the liquid has reduced and the ragout has thickened, about 20 minutes. Season with the salt and pepper, and stir in the parsley.
3. Divide the Creamy Polenta among four to six shallow bowls, and top with the mushroom ragout. Garnish with the Parmesan and chives, and serve hot.
4. Combine the milk, chicken stock, butter, salt, white pepper, and mace in a large saucepan, and bring to a boil over high heat. Whisk in the polenta and stir continuously until the mixture begins to thicken. Then reduce the heat to medium-low and cook, stirring frequently, for 30 minutes, or until the polenta is creamy and tender.
5. Add the Parmesan and the mascarpone, and stir to blend. Remove from the heat and stir for 3 minutes to cool the polenta.
6. Serve immediately or keep warm until ready to use. (Leftover polenta is easily reheated in a small saucepan with a little water or milk to soften it.)

olive oil, unsalted butter, onions, garlic, wild mushrooms, thyme, oregano, petite, tomato paste, mushroom, kosher salt, freshly ground black pepper, parsley, cheese, fresh chives, milk, chicken stock, butter, salt, freshly ground white pepper, ground mace, stoneground polenta, cheese, mascarpone

Taken from www.seriouseats.com/recipes/2010/07/wild-mushroom-ragout-over-creamy-polenta-recipe.html (may not work)