-
1
Bring 6 cups of water and 1 teaspoon salt to a boil.
-
2
Lower the heat to medium and slowly add the cornmeal in a shower, whisking constantly until the mixture thickens, 3 to 5 minutes.
-
3
Change to a wooden spoon and continue to simmer, stirring occasionally, until the spoon stands in the polenta, 15 to 25 minutes.
-
4
Add the Parmigiano and 2 tablespoons of the butter and mix well.
-
5
Season with salt and pepper.
-
6
Immediately spread the polenta in a buttered 9-by 9-inch pan.
-
7
Smooth the top with a rubber spatula and refrigerate.
-
8
Combine the parsley and garlic and chop together until very fine.
-
9
In a large skillet, melt the remaining 2 tablespoons butter with the extra-virgin olive oil over high heat.
-
10
Add the wild mushrooms and cook, stirring occasionally, until golden and the mushrooms and liquid has evaporated, 7 to 10 minutes.
-
11
Remove the mushrooms and set aside.
-
12
Add the chicken stock, cream, garlic, and parsley to the pan and simmer to reduce by half, 6 to 8 minutes.
-
13
Season with salt and pepper.
-
14
Score the polenta into 3 by 4 1/2- inch squares.
-
15
Halve each square diagonally to make 2 triangles.
-
16
Remove from the pan and toss the polenta triangles carefully in flour to dust them lightly.
-
17
Heat 1/2-inch of olive oil in a tiny piece of polenta turns golden on contact, 375 degrees F. Add a few of the polenta triangles and cook, turning occasionally, until golden on both sides.
-
18
Drain on paper towels.
-
19
To serve, place 2 hot polenta triangles on each plate.
-
20
Warm the mushroom ragout and spoon over the polenta.
-
21
Serve immediately.
