Polenta Squares with Mushroom Ragu

• 1 cup Chicken Broth
• 1 cup Milk
• 1 leaf Bay Leaf
• 1 cup Yellow Cornmeal
• 2 Tablespoons Butter, Divided
• 1/2 cups Grated Gruyere Cheese, Plus More For Garnish
• Salt And Pepper, to taste
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Butter
• 2 Tablespoons Extra Virgin Olive Oil
• 8 ounces, weight White Button Mushrooms, Sliced
• 8 ounces, weight Baby Portobello Mushrooms Sliced
• 5 ounces, weight Oyster Mushrooms, Sliced
• 1 Shallot, Sliced
• 2 teaspoons Balsamic Vinegar
• Salt And Pepper, to taste
• 2 Tablespoons Chicken Broth
• 2 Tablespoons Milk
• 3 Tablespoons Fresh Parsley, Minced, Plus More For Garnish

1. For the polenta: 1.
2. In a medium sauce pan, bring chicken broth, milk and bay leaf to a simmer.
3. Turn off heat and cover for 15-20 minutes.
4. 2.
5. Once cooled, remove bay leaf.
6. 3.
7. Bring mixture to a boil and slowly whisk in cornmeal until thick and smooth (about 1-2 minutes).
8. 4.
9. Add in 1 tablespoon of butter and cheese off the heat and whisk until combined and melted.
10. 5.
11. Pour polenta into a greased 8x8 pan and smooth out evenly.
12. Refrigerate for at least an hour, until firm.
13. For the mushroom ragu: 1.
14. Melt the butter and olive oil in a large skillet over medium high heat.
15. 2.
16. Add mushrooms and let cook for 10-12 minutes, until soft and the water has mostly evaporated.
17. 3.
18. Add shallots, balsamic vinegar, salt and pepper and saute for another 2-3 minutes.
19. 4.
20. Add the chicken broth and saute for 1-2 minutes.
21. 5.
22. Add milk and parsley and season again with salt and pepper to taste.
23. For the polenta squares: 1.
24. Cut the chilled polenta into squares.
25. 2.
26. In a medium skillet over medium high heat, melt the remaining tablespoon of butter and the olive oil.
27. 3.
28. Pan fry polenta squares for about 2-3 minutes per side until golden brown.
29. 4.
30. Drain on a paper towel.
31. 5.
32. Spoon mushroom mixture over polenta squares.
33. 6.
34. Top with extra grated gruyere and fresh parsley.
35. 7.
36. Serve warm.

chicken broth, milk, yellow cornmeal, butter, gruyere cheese, salt, olive oil, butter, olive oil, weight white button mushrooms, mushrooms, mushrooms, shallot, balsamic vinegar, salt, chicken broth, milk, fresh parsley

Taken from tastykitchen.com/recipes/appetizers-and-snacks/polenta-squares-with-mushroom-ragu/ (may not work)