Caramelized Wild Mushroom Ragu Over Pecorino Polenta with Truffled Mascarpone

Bring the stock to a simmer in a heavy 6+ quart pot.

Slowly whisk in the polenta. Cook on low stirring frequently for 25-30 minutes.

Remove from heat and stir in the cheese and Arbequina extra virgin olive oil.

Adjust the seasoning with Fleur de Sel and pepper if desired.

While the polenta is cooking, heat the olive oil over medium-high in a large 12-inch sauté pan.

Add clean, dry mushrooms to the pan. Cook until the mushrooms caramelize and become crusty golden-brown.

Add the shallot, and sauté for two minutes, add the garlic and sauté for a minute.

Add the wine and cook, scraping up the browned bits from the bottom of the pan, and until reduced by half.

Add the stock and cook until reduced by half.

Taste and adjust with Fleur de Sel and fresh pepper if desired. Enjoy!

Stir the White Truffle olive oil into the mascarpone.

Serve the wild mushroom ragu over the hot polenta.

Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.