Brown Butter Polenta with Mushroom Ragù and Crispy Sage

Entree | 4 servings

Creamy polenta enriched with brown butter creates a luxurious canvas that echoes bourbon's nutty caramel notes, while a deep, savory mushroom ragù brings umami complexity and an earthy smoke. Fresh sage ties to both the cocktail's warmth and the autumn richness of the dish. This is vegetarian comfort food that feels indulgent enough to satisfy any appetite.

Ingredients

• 4 cups vegetable broth
• 1 cup whole milk
• 1 cup polenta (cornmeal)
• 6 tablespoons butter, divided
• 1 pound mixed mushrooms, chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/2 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon balsamic vinegar
• 1 teaspoon fresh thyme
• 12 fresh sage leaves
• Salt and black pepper to taste
• Parmesan cheese for serving

Instructions

1. In a large pot, bring broth and milk to a simmer. Whisk in polenta slowly to avoid lumps.
2. Reduce heat to low and stir frequently for 20 minutes until polenta is thick and creamy. Stir in 3 tablespoons butter. Season with salt and pepper.
3. While polenta cooks, heat 1 tablespoon butter in a large skillet over high heat. Add mushrooms and cook until golden, about 8 minutes. Remove and set aside.
4. Add onion and cook until softened, about 5 minutes. Add garlic and tomato paste, cooking for 1 minute.
5. Return mushrooms to pan, add red wine, and simmer for 8 minutes until reduced. Stir in balsamic vinegar and thyme. Season with salt and pepper.
6. In a small skillet, melt remaining 2 tablespoons butter over low heat. Add sage leaves and cook gently for 1 minute until crispy.
7. Divide polenta among serving bowls. Top with mushroom ragù, crispy sage leaves, and a shower of Parmesan. Serve immediately.