Polenta with Mushroom-Tomato Ragu

Polenta with Mushroom-Tomato Ragu in a deep baking dish.
This recipe was created by Chef and Owner of Brick in San Clemente, CA, David Pratt.
2 cuppolenta, non-gmo kernels
ground at home
10 cups water
(if purchasing polenta, follow the cooking
guidelines on package and add a little extra liquid)
3 Tblbutter
¼ cupParmesan cheese, grated
2 Tblextra virgin olive oil
3 cups mushrooms
large pinch parsley, chopped
small pinch thyme, chopped
2 Tbltomato, minced
½ cupbrandy

Cook dry-ground polenta (we grind non-gmo corn kernels in-house immediately before cooking) in double boiler for at least 1 hour. 

Finish polenta just before serving with another ladle of hot liquid, some butter, and parmesan cheese. Season liberally with salt and pepper. I prefer not to use too much fat as I want to showcase the quality of the corn.

As the polenta is cooking, sauté mushrooms on stove in extra virgin olive
oil and deglaze with a little brandy or good white wine and then stir in a tablespoon of butter. Add chopped thyme, parsley, minced tomato, salt,
and pepper to the mushroom mixture and stir together. Season well, don’t be shy.

Spread polenta onto a serving platter and spoon mushroom mixture
into center cavity. Top with a few more chopped fresh herbs and serve immediately.

Optionally, top polenta with a brazing meat and sauce.