November 23, 2015

Winery: Chaumette Vineyards & Winery


2 cups whole milk
2 cups water
1 bay leaf
1 cup coarse-ground polenta
3 tablespoons butter, divided
¼ cup grated Heartland Dairy Methusaleh cheese
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil

Mushroom Ragout:
2 tablespoons butter
2 tablespoons extra virgin olive oil
1½ lbs assorted wild mushrooms, coarsely chopped
¼ cup finely chopped shallots
4 cloves garlic, chopped
⅓ cup brandy
⅓ cup heavy cream
¼ cup chopped fresh thyme, divided
1 small bottle black truffle oil

Preparation – Polenta: In medium saucepan, bring milk, water and bay leaf to a boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, 20 to 30 minutes. Remove from heat and discard bay leaf. Add 2 Tbsp butter and cheese. Season to taste with salt and pepper. Transfer polenta to a 13x9x1-inch baking sheet lined with parchment and sprayed with cooking spray. Spread evenly over the bottom of the pan. Allow polenta to cool in refrigerator, about 3 hours. Once cool, cut polenta into 16 rounds, each approximately 2 inches in diameter.

Preheat oven to 250°F. In large nonstick sauté pan, melt 1 tablespoon butter with oil over medium-high heat. Working in batches, add polenta rounds to pan and cook until crispy, 2 to 3 minutes per side. Transfer to oven while finishing remaining polenta.

Preparation - Mushroom Ragout: In large, deep skillet, melt butter and oil over medium-high heat. Add mushrooms and sauté until tender and browned. Add shallots, garlic and brandy and sauté until tender, about 2 minutes. Add cream and half of thyme. Season lightly to taste with salt and pepper.

To Serve - place 2 polenta coins on each plate. Top each coin with 2 tablespoon warm ragout. Garnish with a few drops of truffle oil per coin and remaining thyme.

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