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Polenta | Wild Mushroom + Corn Ragout | Whipped Ricotta

Polenta | Wild Mushroom + Corn Ragout | Whipped Ricotta

Creamy polenta, earthy mushrooms, and an infusion of fresh ricotta. This dish from Chef Richard DeShantz is rich, creamy and soul satisfying, in the best way possible.


For The Whipped Ricotta:

1 Cup, Whole Milk Ricotta Cheese

2 Tablespoons, Extra Virgin Olive Oil

2 Tablespoons, Whole Milk

Sea Salt, To Taste


For The Polenta:

5 Tablespoon Butter

3 Tablespoons, Shallots, Chopped

1 Tablespoon, Garlic, Chopped

1 Cup, Grist & Toll Stone-Milled Polenta

3 1/2 to 4 1/2 cups, Chicken Stock (Substitute with Spring Water or Vegetable Stock)

1/2 Cup, Buttermilk

1/4 Cup, Parmesan Reggiano

Salt & Pepper To Taste


For The Mushroom + Corn Ragout:

1 Tablespoon, Shallot

1 Garlic Clove, Chopped

1 Tablespoon, Butter

1/2 Cup, Corn (Blanched)

2 Cup, Wild Mushroom Mix

3 Tablespoons, Marsala Wine

2 Tablespoons, Olive Oil

1/4 Cup, Chicken Stock

1 Tablespoon, Heavy Cream



For The Whipped Ricotta:

1. Put all ingredients together in a food processor for about one minute, until smooth.


For The Polenta:

1. Add one tablespoon butter to pot to melt, add shallot and garlic and cook for 3-4 minutes. Do not brown.

2. Add 3 cups of stock and Grist & Toll Stone-Milled Polenta and cook on medium heat for about 30-40 minutes. Add more stock as needed.

3. When polenta is ready, add buttermilk and cook for 5 more minutes. Whisk in remaining butter and parmesan, then season to taste.

For The Mushroom + Corn Ragout:

1. Add olive oil to pan. Add mushrooms and cook for 4-5 minutes. Add shallot, garlic and corn. Delgaze the pan with marsala wine.

2. Add chicken stock and cook until stock is reduced by half.

3. Add heavy cream and then whisk in butter. Season to taste with salt + pepper.

To Serve:

1. Put grits into a bowl and top with mushroom + corn ragout then whipped ricotta. Top with oregano, olive oil and shaved parmesan. 

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