What's For Lunch: Truffle Polenta & Mushroom Ragout - Tucson News Now

What's For Lunch: Truffle Polenta & Mushroom Ragout

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What's For Lunch

Chef Cory Holland

North

http://www.foxrc.com/north.html

Truffle Polenta & Mushroom Ragout

Ingredients:

Exotic Mushroom Blend (roasted) 1/2 cups

Braised Leek 1 tbsp

Extra Virgin Olive Oil 1/2 fl oz

Spicy Tomato Sauce 2 tbsp

Vegetable Stock1 fl oz

Crushed Herb Tomato1 tbsp

Softened Butter 1 tbsp Creamy

White Polenta 4 fl oz

Pecorino Cheese 1/2 tsp

Parsley (chopped) 1/4 tsp

Truffle Oil 1/8 tsp

Procedures: 1. Heat EVOO over medium heat, add mushroom blend, heat through.

2. Add leak, tomato sauce, & stock, toss to combine, reduce to a very thick ragout,and mushrooms break down

3. Finish with crushed tomatoes, and softened butter.

4. Portion polenta into warm staub and top with mushroom ragout, shave pecorino, place in salamander to melt.

5. Garnish with parsley and truffle oil.