-
1
Place a 12-inch skillet over medium-high heat, and add the olive oil and the butter. When the butter begins to foam, add the diced onions and saute until translucent, 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, stirring often, until they have released most of their liquid, about 10 minutes.
-
2
Add the thyme, oregano, diced tomatoes, tomato paste, and stock, and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the liquid has reduced and the ragout has thickened, about 20 minutes. Season with the salt and pepper, and stir in the parsley.
-
3
Divide the Creamy Polenta among four to six shallow bowls, and top with the mushroom ragout. Garnish with the Parmesan and chives, and serve hot.
-
4
Combine the milk, chicken stock, butter, salt, white pepper, and mace in a large saucepan, and bring to a boil over high heat. Whisk in the polenta and stir continuously until the mixture begins to thicken. Then reduce the heat to medium-low and cook, stirring frequently, for 30 minutes, or until the polenta is creamy and tender.
-
5
Add the Parmesan and the mascarpone, and stir to blend. Remove from the heat and stir for 3 minutes to cool the polenta.
-
6
Serve immediately or keep warm until ready to use. (Leftover polenta is easily reheated in a small saucepan with a little water or milk to soften it.)
