Creamy Polenta with Wild Mushroom Ragout and Truffle Butter from the Ceratal® Evo Pan

Name: Creamy Polenta with Wild Mushroom Ragout and Truffle Butter from the Ceratal® Evo Pan
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 people
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

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

4 people

	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.