MUSHROOM RAGU WITH POLENTA

Now that we are getting some colder weather, o prepare yourself for seasonal recipes.
Autumn, for me is the best time of the year, I like to be in the kitchen, cooking, having a glass of wine and feeding the tribe :).Today's feature is a classic, but it becomes special when you are bringing your personal touch. My son Ravi and I, love to go food shopping an cook together.This time he helped out chopping the mushrooms for our ragu, decent job for a 2 1/2 yo.

So we chopped 1/2 pound of shitake and 1/2 pound hen of the woods, as well 3 pcs of scallions (white part only), half bunch of dill, 1 small shallot. In a small skillet I sauteed the shallot and the scallions, with 2 tbs of butter, then I added the chopped mushrooms, stirring continuously. Ravi added a cup of wine and little sea salt . We simmered the ragu for 1/2 hour, then I removed it from the stove top, adding in the chopped dill and 2 tbs of whipping cream. While the ragu was resting, we put together the soft polenta. In a sautee pan bring to boil 2 cups of water, once is boiling set the pan on the side adding gradually the cornmeal and stirring. Bring the pan back on the stove top, add little cheese, if you wanted, and cook again until the polenta is not watery any more.

Once you are done, plate the dish, decorate it with some scallions, as pictured, then enjoy. We had it as an appetizer, along with a bottle of 2006 Ruché di Castagnolo . This incredible Ruchè has a beautiful ruby red color with violet reflections, and intense aromas reminiscent of violets, wild roses, raspberries and hazelnuts. It has a long lasting aromatic taste with nuances of a velvery ripe apricot, a slightly withered rose and an apple preserved in syrup and honey.