Creamy Goat Cheese Polenta with Wild Mushroom Ragout
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Cooking tools:
- Dutch oven
- Saucepan
- Whisk
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Serving bowl
- Plate
Ingredients
- 6 cups water
- 1 tablespoon salt
- 2 cups coarse-grain polenta
- ¼ cup olive oil
- 4 cups wild mushrooms (cremini, porcini, portobello, shitake) about 1 pound
- 4 cloves garlic cloves, peeled and minced
- 3 sprigs of fresh oregano
- salt
- pepper
- sour cream, to taste
- ½ pound goat cheese
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