Creamy Polenta with Parmesan and Tomato-Mushroom Ragout

Source: original polenta recipe by Nancy Grubin - Bon App├ętit, June 2000
adapted by

3 1/2 cups chicken broth
2 1/2 cups milk (I used 1%)
salt and pepper, to taste
1 1/2 cups yellow cornmeal
3/4 cup grated Parmesan cheese
1 tablespoon butter

Tomato-Mushroom Ragout:
1 tablespoon butter
1 tablespoon olive oil
1 large shallot, fine dice
1 garlic clove, minced
2 8-oz packages sliced white button or cremini mushrooms (or both)
1/2 cup chicken stock
1/4 cup Madeira
1/2 pint grape tomatoes, cut in half
salt and pepper, to taste
olive oil, for drizzling

For the ragout, melt a tablespoon of butter in with a tablespoon of olive oil in a large, heavy skillet. Add the shallots, garlic and mushrooms and cook over moderately high heat, stirring occasionally, until softened and golden brown. Add the tomatoes. Simmer about 2 minutes. Add salt and pepper. Add the Madeira, scrape all the bits from the pan, then add chicken stock and simmer for about 5 minutes more.

For the polenta, bring the broth, milk, salt and pepper to boil in a saucepan over high heat. Gradually whisk in cornmeal. Reduce heat to medium. Cook until mixture is very thick and creamy, whisking frequently, about 10 minutes. Whisk in the Parmesan cheese, then whisk in the butter. Remove from heat.

Spoon the polenta into plates, top with fresh grated Parmesan, the ragout and a drizzle of olive oil. Serve.