Puffed Polenta Soufflé with Mushroom Ragout

This is a favorite around our house, although I need to leave the mushrooms separate since some of the kids, despite getting older, still think they're "yuckie."


6 Servings

Soufflé

3 cups milk

1 cup cornmeal

4 eggs

1/4 cup butter or margarine

1 1/2 teaspoons salt

3 teaspoons baking powder

1 1/2 tablespoons sugar

Olive oil, for greasing

Heat milk in a pot over medium heat until bubbles forma around edges.  Stir in cornmeal, and whisk until thickened, about 3-4 minutes.  Cool about 10 minutes, stir in eggs, butter, sugar, salt and baking powder.  Pour mixture into well-oiled baking dish or soufflé dish.  Bake at 350 degrees until puffy and browned, 45-50 minutes.

Mushroom Ragout  (I usually double at least)

2 tablespoons olive oil

4 ounces mixed mushrooms (oyster, shiitake, cremini, morel, sliced)

2 tablespoons minced shallots or onions

2 tablespoons Madeira

3/4 cup soup stock

1 1/2 teaspoons chopped fresh tarragon

1 tablespoon butter

salt, pepper

Heat oil in skillet over medium-high heat.  Add mushrooms with shallots/onions and sauté until tender, 4 minutes.  Add Madeira and stock.  Cook over medium heat until reduces and slightly thickened, 5 minutes.  Stir in tarragon, butter and salt and pepper to taste.

Pour Mushroom Ragout onto serving platter and spoon Soufflé over top, or vice versa, or serve separately.