Polenta with Mushroom Ragout

FOR THE POLENTA

Bring the water to a boil in a medium saucepan.

Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.

FOR THE RAGOUT

Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds.

Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates.

Add the garlic, tomatoes, corn, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.

To serve, ladle the polenta into the center of four soup plates and pour the mushroom ragout on top of and around it.

Sprinkle with the chives and serve.

From Essential Pépin: More Than 700 All-Time Favorites From My Life in Food by Jacques Pépin. Copyright © 2011 by Jacques Pépin; illustrations copyright © 2011 by Jacques Pépin. Published by Houghton Mifflin Harcourt Company.