Ingredients

Three-Cheese Polenta

• 4½ cups water

• 1½ teaspoons Kosher salt

• 1½ cups stone-ground yellow polenta

• 4 Tablespoons unsalted butter, at room temperature

• ¾ cup cream

• ½ cup grated Parmesan cheese

• ½ cup grated Romano cheese

• ¼ cup Mascarpone cheese

• ¼ teaspoon black pepper, or more to taste

Spring Mushroom Ragout

• 4 Tablespoons unsalted butter

• 2 Tablespoons olive oil

• 1 cup Crimini mushrooms, quartered

• 1 cup shiitake mushrooms, stems removed and caps quartered

• 1 cup morel mushrooms, trimmed and halved if large

• 1 shallot, finely diced

• 2 cloves garlic, minced

• ¼ cup red wine

• 1 cup demi-glace

• ½ teaspoon thyme leaves

Instructions

Make the Three-Cheese Polenta

Bring the water and Kosher salt to a boil in a large heavy pot. Gradually add the cornmeal while whisking constantly.

As the mixture begins to bubble and thicken, reduce the heat to low and cook slowly for about 15 minutes.

Add the remaining ingredients while whisking slowly. Continue cooking until the polenta starts to pull away from the sides of the pan, another 3–5 minutes.

Make the Mushroom Ragout

While the polenta is cooking, rinse the mushrooms—except the shiitake—in a bowl of cold water.

Heat a large sauté pan over high heat and add the butter and oil. When the butter is foaming, add the mushrooms and toss to combine. Let the mushrooms cook undisturbed for 3–4 minutes, then lower the heat and add the diced shallot and garlic.

Cook over medium heat until the mushrooms release their juices, then add the wine and increase the heat to reduce the liquid. When the liquid has reduced completely, add the demi-glace and thyme and season to taste.

To Serve

Spoon the mushroom ragout over the polenta and serve immediately.