Polenta and Mushroom Ragu Towers

Another Chew recipe this time from Clinton Kelly --the meatiness of these fabulous mushroom are so flavorful you will forget its not meat! Be sure to do the mushrooms in small batches so they remain crispy not mushy.

• 1 Polenta Log
• grated Parmesan Cheese
• Olive Oil
• Salt & Pepper

• 2 sliced Shallots
• 2 cloves sliced Garlic
• 4 cups Chicken Stock
• 1/4 cup Cream (optional)
• 4 tbsp Butter
• 2 lb trimmed, cleaned mixed Mushrooms
• 1/4 cup Tomato Paste ( I ended up double the amount to get the sauce to consistency I liked)
• 1 tbsp Thyme leaves
• Olive Oil
• Salt & Pepper

1. Heat butter and olive oil on medium high.
2. Stir in half the mushrooms, cooking for one minute.
3. Add salt and cook another minute without stirring.
4. Stir and flip mushrooms.
5. Transfer to a plate using a slotted spoon.
6. Cook the remaining batch of mushrooms in the same way.
7. Cook shallot long enough to soften it in the pan.
8. Toss with garlic and return cooked mushrooms.
9. Stir in tomato paste until it rusts.
10. Add chicken stock.
11. Toss with thyme, salt and pepper.
12. Bring to a boil.
13. Reduce and simmer 15 minutes.
14. Add cream, if desired, simmering during the final minutes before you serve.
15. Cut polenta in discs about 1” thick. Drizzle in olive oil; salt and pepper.
16. Cook cakes on medium heat about 10 minutes, until golden on both sides.
17. Top polenta with ragu. Then add another layer of polenta and ragu.
18. Garnish with parmesan and serve warm.