This recipe highlights the herbaceous flavours of our fresh Premium Extra Virgin Olive Oil and the earthiness of our decadent White Truffle Oil.
Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the cornmeal. Cook on low, stirring frequently, approximately 25-30 minutes. Remove from heat and stir in cheese and olive oil. Adjust seasoning with salt and pepper.
While the polenta is cooking, heat extra virgin over medium-high in a large 12" saute pan. Add clean, dry mushrooms to the pan. Cook until mushrooms caramelize and become crusty golden-brown. Add the shallot, and sauté for two minutes, add garlic and sauté for a minute. Add wine and cook scraping up the browned bits from the bottom of the pan and reduce by half. Add the stock and cook until reduced by half. Taste and adjust with salt and fresh pepper if desired.
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.