|4 cups||Vegetable or Chicken Stock|
|1/3 cup||Pecorino Romano, freshly grated|
|2 TBSP||Heavy Cream|
|To Taste||Salt and Freshly Ground Pepper|
For Wild Mushroom Ragu
|3 cups||Assorted Fresh Wild Mushrooms (Oyster, Shitake, Cremini)|
|2 TBSP||INFUSED Wild Mushroom & Sage Olive Oil|
|1 medium||Shallot, minced|
|2 cloves||Garlic, minced|
|1 cup||Dry White Wine|
|1 cup||Vegetable or Chicken Stock|
|2 TBSP||Flat Leaf Parsley, minced|
|1/3 cup||Pecorino Romano, grated|
|To Taste||Sea Salt and Freshly Ground Pepper|
For Truffled Mascarpone
|1 tsp||INFUSED Black Truffle Gourmet Oil|
|(Stir the INFUSED Black Truffle Gourmet Oil into the Marscapone)|
Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta. Cook on low, stirring frequently, for approximately 25-30 minutes.
Remove from heat and stir in cheese and heavy cream. Adjust the seasoning with salt and pepper if desired.
For the Wild Mushroom Ragu
While the Polenta is cooking, heat the INFUSED Wild Mushroom & Sage Olive Oil over medium-high in a large 12" saute pan. Add clean, dry mushrooms to the pan.
Cook until the mushrooms caramelize and become crusty golden-brown. Add the shallot, and saute for two minutes, add the garlic and saute for a minute.
Add the wine and cook, scraping up the browned bits from the bottom of the pan until reduced by half. Add the stock and cook until reduced by half again.
Taste and adjust with salt and fresh pepper if desired.
Serve the Wild Mushroom Ragu over the hot Polenta. Add a dollop of the Truffled Mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.