INGREDIENTS

INSTRUCTIONS

Mushrooms such as: chanterelles, oysters, shiitakes, or cremini  Make
the polenta: Preheat the oven to 350 degrees F. Combine the  cornmeal
with 4 cups of water in a 1-1/2 quart baking dish. Add the  salt,
pepper, and butter. Bake, uncovered, for 40 minutes. Stir the  polenta,
add the cheese, and bake for 10 minutes more, until the  cornmeal is
tender and all of the liquid is absorbed. Let rest 5  minutes before
serving.  Meanwhile, soak the porcini in 1-1/2 cups hot water until
they are  soft, about 15 minutes. While the porcini soak, melt the
butter in a  large skillet over medium heat. Add the shallot, and saute
it until  it is soft and fragrant, about 7 minutes. Add the garlic, and
saute  for 2 minutes more. Add the fresh mushrooms, and saute them for
4 to  5 minutes, or until they soften.  Strain the porcini, reserving
the soaking liquid, and chop them. Add  the porcini and the liquid to
the fresh mushroom mixture, cover the  pan, reduce the heat to low, and
cook until the mushroooms are  completely limp, 8 to 15 minutes,
depending on the varieties of  mushrooms. Uncover the skillet, increase
the heat to high, and cook  until the liquid is almost completely
reduced, 7 to 8 minutes. Stir  in the parsley, and season with salt and
pepper.  Spoon the polenta onto individual plates, spoon the ragout
over it,  and serve immediately.  Notes: Use whatever mushrooms are
available. Cooking polenta in the  oven is quick and the cornmeal
develops a rich flavor. You only have  to stir the polenta once! But
remember that polenta cooked in this  way firms up very quickly.
Source: California Home Cooking: American cooking in the California
style by Michele Anna Jordan, 1997  Recipe by: California Home Cooking
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