Creamy Polenta with Wild Mushroom Ragout and Truffle Butter from the Ceratal® Evo Pan
Creamy polenta with aromatic wild mushroom ragout and delicate truffle butter – a hearty dish with intense mushroom and truffle flavors.
50 minutes
Total Time
40 minutes
Cooking Time
10 minutes
Preperation Time
Ingredients
| FOR THE POLENTA: | |
| 200 g | Polenta (corn semolina) |
| 800 ml | vegetable stock (or water) |
| 50 g | Parmesan, grated |
| 50 g | butter |
| salt | |
| pepper | |
| FOR THE WILD MUSHROOM RAGOUT: | |
| 400 g | wild mushrooms (e.g. porcini, chanterelles, button mushrooms) |
| 2 tbsp | olive oil |
| 1 | onion, finely chopped |
| 2 | garlic cloves, finely chopped |
| 100 ml | white wine (optional) |
| 100 ml | vegetable stock |
| 1 tsp | thyme, fresh and chopped |
| 1 tsp | rosemary, fresh and chopped |
| salt | |
| pepper | |
| 1 tbsp | parsley, fresh and chopped |
| FOR THE TRUFFLE BUTTER: | |
| 100 g | butter, at room temperature |
| 1-2 tsp | truffle oil or fresh truffle |
| salt | |
| pepper |
Instructions
Step 1 of 9:
Bring the vegetable broth to a boil in a pot.
Step 2 of 9:
Add the polenta slowly, stirring constantly. Reduce the heat and simmer for about 15-20 minutes, stirring, until the polenta is thick and creamy.
Step 3 of 9:
Stir the butter and grated Parmesan into the polenta. Season with salt and pepper.
Step 4 of 9:
Clean the wild mushrooms for the ragout and chop them roughly.
Step 5 of 9:
Heat the olive oil in a pan. Sauté the onion and garlic in it until translucent.
Step 6 of 9:
Add the prepared mushrooms and sauté over medium heat until soft.
Step 7 of 9:
Optionally add the white wine and let it reduce briefly. Then add the vegetable stock and fresh herbs. Season with salt and pepper and let simmer for another 5 minutes.
Step 8 of 9:
Mix the room-temperature butter thoroughly in a bowl with the truffle oil or the chopped fresh truffle, salt, and pepper.
Step 9 of 9:
Add a spoonful of truffle butter to the wild mushroom ragout so it melts slightly. Sprinkle with fresh parsley. Spread the ragout generously over the polenta or serve separately.
