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.

Cooking: American cooking in the California style by

Cuisine:
"African/middle Eastern"

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