Creamy Polenta with Mushroom Ragout

Yields 6-8 servings

Prep Time: 10 minutes

Cook Time: 1 hour



Mushroom Ragout:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1¼ pounds assorted wild mushrooms, sliced
  • A pinch of salt
  • ¼ cup shallots, minced
  • 2 tablespoons Cognac or brandy
  • 1 tablespoon champagne vinegar
  • ½ cup crème fraîche
  • ½ cup chicken broth
  • 1 tablespoon fresh tarragon
  • Salt & pepper, to taste


  • 4 cups water
  • 2 teaspoons salt
  • ¼ teaspoon freshly ground white pepper
  • 1 cup polenta
  • 4 tablespoons (½ stick) butter
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup Parmesan cheese, grated


Mushroom Ragout:

  1. SELECT Brown on the Cosori Multicooker and press Start/Cancel. When ready, add in the oil and butter. Once oil is hot, stir in mushrooms with a pinch of salt.
  2. COOK the mushrooms, stirring occasionally, until any liquid evaporates and mushrooms are light brown, about 8 to 10 minutes.
  3. ADD in the shallots and cook until shallots are translucent, about 3 to 5 minutes.
  4. ADD in the Cognac and champagne vinegar. Cook until liquid evaporates and mushrooms have absorbed liquid, about 1 minute. Add in the crème fraîche, chicken broth, and tarragon. Press Start/Cancel.
  5. SELECT Sauté on the multicooker and cook until mushrooms are tender, about 10 minutes. Set aside and clean the multicooker pot.


  1. SELECT Boil (L) on the Cosori Multicooker and press Start/Cancel. Add in the water, salt, and white pepper.
  2. WHISK in the polenta when the water is boiling, about 10 minutes. Press Start/Cancel.
  3. SELECT Simmer, set the time for 30 minutes, and press Start/Cancel. Cook the polenta for 20 to 30 minutes or until it has reached desired thickness.
  4. ADD in the butter, heavy cream, milk, and Parmesan. Mix until well combined.
  5. SERVE hot in bowls and top with the mushroom ragout.