Romanian Mamaliga with Mushroom Ragout

Ingredients

• 3/4 cup quick-cooking polenta
• 10 oz mixed mushrooms, sliced
• 1 1/2 cups vegetable stock
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp sweet paprika
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat half the oil or butter in a wide skillet over medium-high heat and add the mushrooms in a single layer. Leave them undisturbed for 3 minutes to brown.
2. Stir and cook for 7 to 8 minutes more, until they have released their liquid and it has cooked away entirely. Adding salt too early draws water out and stops them browning, so season at the end.
3. Add the onion and cook for 4 minutes, then the garlic and paprika for 30 seconds off the heat so the paprika does not scorch.
4. Add 1/2 cup water, season with salt and pepper, and simmer for 5 minutes until the ragout is glossy and just saucy. Keep it warm.
5. Bring the stock and 1 1/2 cups water to a boil in a heavy saucepan with 1/2 teaspoon salt.
6. Pour the polenta in a thin, steady stream with one hand while whisking constantly with the other. Tipping it in all at once creates lumps that never dissolve.
7. Cook over low heat for 8 to 10 minutes, stirring often with a wooden spoon and scraping the base and corners, until the mamaliga is thick enough to hold a spoon upright for a moment.
8. Beat in the remaining butter, spoon into warm bowls, and top with the mushroom ragout, the fresh herbs, and lemon wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.