Cookbook

Ragout: In large saute pan, melt the butter with the olive oil over high heat. Add the mushrooms, parsley, thyme and garlic and cook, stirring occasionally, until the mushrooms are golden brown and tender and any liquid has evaporated. Transfer to a bowl and set aside. Add the 3 cups of broth, cream and sherry to the pan, bring to a boil, reduce heat and simmmer until the volume of liquid has reduced by about half. Season with salt and pepper to taste and return the mushrooms to the pan. Simmer for 2-3' to blend flavors. Remove from heat and keep warm until ready to use.

Polenta: In a medium saucepan, bring the 4 1/2 cups of broth to a boil, cover, reduce the heat and simmer for about 5'. Stir or whish in the cornmeal until smooth. Add the corn kernels and return to a simmer, stirring occasionallly to prevent lumps. Cook for about 30' until the polenta is thick and smooth and doesn't taste gritty. Continue to cook over low heat until the texture is correct. Stir in the butter and cheese, and season with salt and pepper. Divide among 4 plates or wide, shallow soup bowls, top with the mushroom ragout and garnish with chopped parsely.