Crispy Polenta with Wild Mushroom and Goat Cheese Ragoût

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 4

Polenta

2 pounds prepared polenta (in a tube), cut into 8 ½ inch thick rounds

½ cup grated parmesan cheese

1 tbsp olive oil

Ragoût

2 tbsp butter

2 tbsp olive oil

1 ½ pounds (680 grams) assorted wild mushrooms, such as crimini, oyster, portabella, thickly sliced

2 cloves garlic, mined

¼ cup finely chopped onion

3 tbsp balsamic vinegar

¼ cup low salt chicken broth

2 tsp fresh thyme

? cup whipping cream

small handful fresh parsley, chopped

salt, pepper to taste

1 small tube goat cheese, crumbled

To make polenta, place the slices on a lightly greased broiler safe pan or sheet and broil until golden brown, about 7 minutes. Flip over, sprinkle each slice with parmesan cheese and broil again, until cheese is melted and brown. Watch it carefully! Remove from broiler and set aside.
To make ragoût, heat butter and oil in a frying pan, and over medium heat sauté the mushrooms until tender and browned, stirring often. Add onions, garlic and balsamic vinegar, cooking another 3 minutes or so. Stir in chicken broth, thyme, whipping cream and season with salt and pepper. Let it reduce down a little and thicken, a few more minutes.
Arrange one polenta slice per plate, top with some mushrooms, then another polenta slice, then more mushrooms. Garnish with crumbled goat cheese and more fresh thyme.