Mushroom Ragout & Polenta - Andrew Zimmern

Ingredients

• 4 pounds mixed fresh mushrooms (porcini, shiitakes, cremini, chanterelles, morels, trumpets)
• 2 tablespoons safflower oil
• 4 tablespoons butter
• 2 minced garlic cloves
• 1/4 cup minced shallots
• 2 tablespoons fresh thyme leaves
• 1 stem fresh rosemary
• 1/4 cup Madeira wine
• 2 cups rich veal or beef stock
• 1/4 cup tomato puree
• Zest of 1/2 lemon
• 2 cups quick-cooking Savoie brand polenta
• 5-7 cups chicken stock brought just to a boil
• 1 cup cream
• 1/2 cup grated parmesan cheese
• 4 tablespoons chopped parsley
• 1/2 cup minced onion
• 3 tablespoons olive oil