Creamy Asiago DOP Polenta with Mushroom & Speck Alto Adige IGP Ragout

This is a classic Italian style comfort dish.

Ingredients:

  • 4 cups Chicken Stock
  • 1 cup uncooked Polenta,
  • 4 ounces Asiago Pressato DOP, coarsely grated
  • 4 ounces Asiago D'Allevo DOP, coarsely grated
  • Extra Virgin Olive Oil
  • 1 medium, onion
  • 10 ounces Cremini Mushrooms, sliced
  • 4 ounces Speck Alto Adige IGP, finely minced
  • 1/4 cup chopped Italian parsley

Equipment:

  • Chef's pot
  • Saute pan
  • Large Wire Whisk

Mix cheeses together and set aside.

Bring stock to boil. Quickly whisk in polenta. Reduce heat to simmer and cook approximately 10-15 minutes. While polenta cooks, prepare mushroom ragout.

Mushroom ragout:

Thinly film saute pan with extra virgin olive oil. Add onion and mushrooms. Cook until onion is golden brown. Add Speck and parley.

Finish polenta. Add half the cheese to the polenta and stir through.

To serve ladle polenta into pasta bowls. Top with mushroom mixture. Garnish with remaining Asiago cheeses.

© Barbara Seelig Brown