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1
For the polenta: 1.
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2
In a medium sauce pan, bring chicken broth, milk and bay leaf to a simmer.
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3
Turn off heat and cover for 15-20 minutes.
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4
2.
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5
Once cooled, remove bay leaf.
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6
3.
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7
Bring mixture to a boil and slowly whisk in cornmeal until thick and smooth (about 1-2 minutes).
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8
4.
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9
Add in 1 tablespoon of butter and cheese off the heat and whisk until combined and melted.
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10
5.
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11
Pour polenta into a greased 8x8 pan and smooth out evenly.
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12
Refrigerate for at least an hour, until firm.
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13
For the mushroom ragu: 1.
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14
Melt the butter and olive oil in a large skillet over medium high heat.
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15
2.
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16
Add mushrooms and let cook for 10-12 minutes, until soft and the water has mostly evaporated.
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17
3.
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18
Add shallots, balsamic vinegar, salt and pepper and saute for another 2-3 minutes.
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19
4.
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20
Add the chicken broth and saute for 1-2 minutes.
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21
5.
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22
Add milk and parsley and season again with salt and pepper to taste.
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23
For the polenta squares: 1.
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24
Cut the chilled polenta into squares.
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25
2.
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26
In a medium skillet over medium high heat, melt the remaining tablespoon of butter and the olive oil.
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27
3.
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28
Pan fry polenta squares for about 2-3 minutes per side until golden brown.
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29
4.
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30
Drain on a paper towel.
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31
5.
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32
Spoon mushroom mixture over polenta squares.
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33
6.
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34
Top with extra grated gruyere and fresh parsley.
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35
7.
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36
Serve warm.
