Creamy Polenta Domes with Thyme Mushroom Ragout and Light Parmesan Foam

Instructions

1. 1

   Preheat the oven to 95 °C / 200 °F. Lightly grease 4 small molds or cups with a little of the butter.

2. 2

   In a large saucepan, bring 500 ml water and 500 ml milk to a boil with 1 teaspoon salt and a pinch of black pepper. Lower the heat and slowly whisk in the polenta to avoid lumps.

3. 3

   Cook the polenta over low heat for 5 to 7 minutes, stirring often, until thick and creamy. Add 15 g butter, 40 g Parmesan, and the nutmeg. Mix well.

4. 4

   Divide the polenta among the greased molds, smooth the tops, and let stand for 10 minutes so they set their shape.

5. 5

   Meanwhile, heat the olive oil in a wide skillet over medium-high heat. Add the shallot and cook for 2 minutes. Stir in the garlic and cook 30 seconds more.

6. 6

   Add the mixed mushrooms and cook for 8 to 10 minutes, stirring, until they release their moisture and brown. Season with the remaining salt, pepper, and the fresh thyme.

7. 7

   Pour in the white wine and cook for 2 minutes so it reduces slightly. Add the vegetable broth and cook 5 minutes more, until you have a juicy but not watery ragout.

8. 8

   For the foam, mix the cornstarch with 15 ml cold water. In a small saucepan, heat the heavy cream over medium heat without letting it boil vigorously. Add the cornstarch mixture and cook for 1 minute, stirring.

9. 9

   Add the remaining 40 g Parmesan to the hot cream and whisk until melted. Use an immersion blender to aerate the mixture for 30 to 45 seconds until light and foamy.

10. 10

    Unmold the polenta domes onto a baking tray and warm them for 8 minutes in the oven at 95 °C / 200 °F.

11. 11

    Spoon a base of mushroom ragout onto each plate, place a warm polenta dome on top, and finish with the light Parmesan foam.

12. 12

    Drizzle with the remaining melted butter and sprinkle with fresh parsley before serving.