Wild Mushroom Ragout With Cheesy Polenta | Oregonian Recipes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound mixed wild mushrooms, trimmed and sliced about 1/8-inch thick
• 3 tablespoons chopped fresh flat-leaf (Italian) parsley, plus more for garnish
• 1/2 teaspoon fresh thyme leaves
• 2 cloves garlic, minced
• 3 cups Imagine No Chicken Broth
• 1/2 cup heavy cream
• 1 tablespoon dry sherry
• 4 1/2 cups Imagine No Chicken Broth
• 1 cup coarse cornmeal
• 1 1/2 cups fresh, canned or frozen corn kernels
• 2 tablespoons unsalted butter
• 1/2 cup grated parmesan cheese
• Salt and pepper