Mushroom Ragu with Soft Polenta

Here is another amazing recipe that I can't believe I haven't posted yet!  It's vegetarian, but it's so flavorful and filling you won't miss the meat!  It's from a back-issue of my favorite cooking magazine, Cuisine at Home.

Ingredients:
Ragu:
1/2 cup shallots, sliced
2 lb. assorted mushrooms, sliced or quartered (8 cups)
1 1/2 cup tomatoes, diced
1 cup vegetable broth
1/2 cup dry sherry or Madeira (grape juice works instead)
4 t. balsamic vinegar
2 t. tomato paste
2 T. chopped fresh parsley
2 t. minced fresh thyme
Salt and pepper to taste

Polenta:
2 cup vegetable broth
2 cup heavy cream
1 t. kosher salt
1/2 t. ground nutmeg
Pinch of white pepper
1 cup yellow cornmeal
4 T. cream cheese, cubed
(2 oz.)
4 T. Parmesan cheese, grated


Directions:
Ragu:
Saute shallots in 1 T. oil in a large saute pan over medium heat until soft. Increase heat to high, add half the mushrooms, and saute until browned; remove from pan .Add additional tablespoon of oil to the pan and saute remaining mushrooms, then return the reserved mushrooms to the pan. Add tomatoes, broth, sherry,
vinegar, and tomato paste. Reduce heat to low and simmer for 15 minutes. Finish with herbs
and seasonings.

Polenta:
Bring broth, cream, and seasonings to a boil.  Whisk in cornmeal, reduce heat to low and simmer 5 min., stirring often.  Fold in cheeses before serving.