Mushroom Ragout with Creamy Polenta, Taleggio and Charred Greens

Ingredients per serving
Prepare the Mushroom Ragout
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Mixed mushrooms (hen of the woods, ceps, trumpet) 680.0 g
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Butter 30.0 g
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Shallots, diced 2.0 each
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Garlic cloves, minced 3.0 each
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Tomato puree 65.0 ml
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Fresh thyme, chopped 5.0 g
Prepare the Polenta
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Garlic, split 1.0 head
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Thyme sprigs 3.0 each
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Milk 480.0 ml
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Heavy cream 250.0 ml
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Quick cooking polenta 250.0 ml
Prepare the Charred Greens
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Hearty greens (mustard, collard or kale) washed, stemmed and thinly sliced 450.0 g
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Olive oil 5.0 ml
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Lemon juice 1.0 each
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Salt and pepper to taste
Finish the Dish
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Taleggio cheese, 3 mm sliced or diced 110.0 g