Mushroom Ragout with Cheddar Polenta Recipe – Sunset Magazine

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds sliced cremini or baby portabella mushrooms
• 1 cup chopped shallots (about 4 medium)
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme leaves
• 1/4 cup dry white wine
• 1 1/2 cups low-sodium chicken or vegetable broth
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon pepper
• 1/4 cup unsalted butter
• 1/4 cup chopped flat-leaf parsley, divided
• 1 cup instant polenta
• 2 cups (8 oz.) coarsely shredded sharp cheddar cheese (preferably white), divided