Christmas polenta star with creamy thyme mushroom ragout and cranberry pearls

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking pan or dish about 23 cm / 9 in where you can shape a star.

2. 2

   In a saucepan, bring the vegetable broth to medium heat. Add 3 g (1/2 tsp) salt and a pinch of black pepper. Pour in the instant polenta in a steady stream, whisking constantly for 3 to 5 minutes until thickened.

3. 3

   Remove the saucepan from the heat and stir in 20 g (1 1/2 tbsp) butter and the grated Parmesan cheese until the polenta is smooth and creamy.

4. 4

   Transfer the polenta to the pan or dish and, using a damp spatula, shape it into a star about 2 cm / 3/4 in thick. Brush the surface with 1 tbsp olive oil and bake for 20 minutes at 220 °C / 425 °F until firm with golden edges.

5. 5

   While the base bakes, heat the remaining olive oil and 20 g (1 1/2 tbsp) butter in a large skillet over medium heat. Add the leek and shallot and cook for 4 minutes until softened.

6. 6

   Add the garlic and mixed mushrooms. Cook for 8 to 10 minutes, stirring, until the mushrooms release their moisture and begin to brown.

7. 7

   Add the fresh thyme, the remaining salt, and the remaining black pepper. Pour in the white wine and let it reduce for 2 to 3 minutes.

8. 8

   Add the heavy cream and cook for 4 to 5 minutes over medium-low heat until you have a creamy ragout. Stir in the lemon zest. Taste and adjust salt if needed.

9. 9

   For the cranberry pearls, place the cranberries, honey, and water in a small saucepan. Cook for 4 to 6 minutes over medium heat until the cranberries barely burst but still hold some shape. Remove from the heat.

10. 10

    Remove the polenta star from the oven. Let it rest for 3 minutes, then carefully transfer it to a serving platter. Spoon the creamy mushroom ragout over the center and partly onto the points.

11. 11

    Finish with the cranberry pearls and chopped fresh parsley. If desired, add a little extra grated Parmesan just before serving.

12. 12

    Serve hot, making sure each portion gets polenta base, mushroom ragout, and a few cranberry pearls.