INGREDIENTS:Polenta ¼ lb. butter for pan 4 cups water pinch Kosher salt 2 tsps pepper 1 cup polenta 2 Tbsps. fresh basil, chiffonade ¼ lb. Asiago cheese, sliced thin Wild Mushroom Ragout 4 Tbsps. salted butter 6 ozs. wild mushrooms, sliced ¼ cup dry white wine 1/3 cup heavy cream Salt & pepper to tasteDIRECTIONS:1. Butter a cake or cookie sheet pan; reserve. Bring water, salt, and pepper to boil in a large saucepan. Slowly stir in polenta with a whisk to avoid lumps. 2. Reduce heat to ...
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