Servings: 4 to 6

For the ragout: subheading: For the ragout:
2 tbsp olive oil 2 tbsp olive oil
3 tbsp butter 3 tbsp butter
1 small onion, chopped 1 small onion, chopped
1 clove garlic, minced 1 clove garlic, minced
2 lbs mixed wild mushrooms, brushed and sliced 2 lbs mixed wild mushrooms, brushed and sliced
leaves from several thyme sprigs leaves from several thyme sprigs
2 tbsp sherry 2 tbsp sherry
5 canned whole (peeled) plum tomatoes 5 canned whole (peeled) plum tomatoes
2 cups chicken stock 2 cups chicken stock
½ bunch parsley, chopped ½ bunch parsley, chopped
sea salt and fresh ground pepper sea salt and fresh ground pepper
 
For the polenta: subheading: For the polenta:
1 cup polenta 1 cup polenta
4 cups water 4 cups water
2 tbsp butter 2 tbsp butter
sea salt sea salt

Cook polenta according to package instructions.
Stir in the butter and salt once liquid is absorbed. Cover and let rest.
Heat the olive oil and half the butter in a large skillet over medium heat until butter foams.
Add onion and garlic and cook until translucent, about 5 minutes.
Add the mushrooms and cook, stirring occasionally, for another 5 minutes or until they soften.
Pour in the sherry.
Add the tomatoes, pulling them into pieces as you drop them into the mushrooms, and add the thyme.
Add stock, parsley, and last of the butter.
Simmer the ragout over medium low heat until it has reduced a bit, about 15 minutes.
Season with s & p and ladle over the warm polenta.