¼ cup chopped fresh mixed herbs (parsley, tarragon, basil)
Freshly ground black pepper
1⅛ cup cornmeal
¼ cup mascarpone
½ cup finely grated Parmigiano Reggiano
⅓ cup crumbled goat cheese (the one I use had a dusting of spices)
In a small bowl with 1½ cups warm water soak the dried mushrooms for 10 min. Remove the mushrooms reserving the liquid and coarsely chop. Pour the liquid through a small sieve reserving one cup. Set both aside.
Meanwhile in a large pot add the butter and olive oil and heat over medium heat, when the butter is melted add the shallots and saute until tender, about 4 min.
Add the fresh mushrooms and 1 tsp. salt. Cook until they start to soften, 6 min. Add the dried mushrooms and continue cooking for about 4 min. more or until the mushrooms have released their liquid and are very tender.
Add the vermouth and cook until it is evaporated about 2 min. more. Add the reserved mushroom water from the dried mushrooms and reduce to ⅓ cup. Stir in the heavy cream and 3 Tbsp. of the herbs. Adjust seasoning with salt and pepper. Keep warm.
In a medium pot bring 4½ cups of water to a boil and add cornmeal, 1 tsp. salt and stir. Cover and cook for 5 min. stirring occasionally. Whisk if needed to make it smooth. Whisk in the remaining 2 Tbsp. butter and the mascarpone. Add the parmesan and stir with a spoon.
Serve the polenta with the mushrooms on top, sprinkled with the remaining herbs and the goat cheese.
Recipe by Noshing With the Nolands at http://noshingwiththenolands.com/mushroom-ragout-over-creamy-polenta-for-new-years-bucket-list-sundaysupper/