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Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese


Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese Recipe

Ingredients:
  • 2 cups whole milk
  • 2 cups low-salt chicken broth
  • 1 bay leaf
  • 1 cup polenta (coarse cornmeal)*
  • 1/2 cup (packed) coarsely grated Comté cheese
  • 2 tablespoons (1/4 stick) butter
  • 3 tablespoons butter, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
  • 1/4 cup finely chopped shallots
  • 2 teaspoons balsamic vinegar
  • 1/4 cup low-salt chicken broth
  • 1/3 cup crème fraîche or whipping cream
  • 1/3 cup chopped fresh parsley, divided
  • 1/3 cup (packed) coarsely grated Comté cheese
Directions:
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