Polenta with Wild Mushroom Ragout
Serves 4 | Recipe by Chef David Ruiz
Bold, earthy, and chef-curated, this dish showcases the deep umami of wild mushrooms and the velvety richness of polenta—all elevated by Chef David’s newest signature seasoning: Hen of the Woods.
This recipe was prepared live at the Libbey booth during the ACF National Conference as part of Chef David’s appearance as a Grand Prize Winner in the national Fuel Your Fire Plating Contest—hosted by Chef’s Roll and Libbey. His award-winning creativity and technique earned him a featured spot among top culinary talent.
Chef David Ruiz, a James Beard Award-winner and 2024 IFPA Chef of the Year, is transforming the culinary experience at the Overland Park Convention Center with his bold spice blends, local sourcing, and commitment to refined, health-forward cuisine that redefines what large-venue dining can be.
This recipe features one of Chef David’s signature spice blends—crafted to bring out bold, unforgettable flavors. Want to try this at home?
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes (plus 4 hours marinating)
Ingredients
For the Polenta:
- ½ qt polenta
- 2 shallots, peeled and minced
- 10 garlic cloves, peeled and minced
- 1 onion, small diced
- 1 qt heavy cream
- 1 qt whole milk
- 1 cup ricotta
- ½ lb butter, cubed
For the Mushroom Ragout:
- 1 lb wild mushrooms (Chef recommends a mix of oyster, maitake, and cremini)
- ¼ cup dry white wine
- ½ cup chicken stock
- ¼ stick butter, cubed
- 2 tbsp Chef David’s Signature Hen of the Woods Spice Blend
- 1 bunch parsley, chopped
- ¼ bunch fresh thyme, de-stemmed and chopped
Instructions
1. Make the Mushroom Ragout
Chop mushrooms into bite-sized pieces. In a hot sauté pan with olive oil, cook half of the garlic, shallots, and onion until translucent. Add mushrooms and sauté for 4 minutes. Deglaze with white wine and reduce. Add chicken stock and reduce again. Finish with butter, Hen of the Woods seasoning, and fresh herbs. Set aside.
2. Make the Polenta
In a separate pot, heat olive oil and cook the remaining garlic, shallots, and onion until soft. Add cream and milk; bring to a boil. Slowly whisk in the polenta and reduce heat to simmer, stirring constantly for 20 minutes. Finish with butter and ricotta until silky smooth.
3. Serve
Spoon the creamy polenta into a shallow bowl and top with the mushroom ragout. Garnish with extra parsley and a drizzle of olive oil if desired.
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