Creamy Polenta with Wild Mushroom Ragù

1. Prepare the Savory Base

1. Whisk 2 tablespoons of dark brown miso paste into 150ml of warm water in a small bowl until completely dissolved. Set aside.

2. Caramelize the Mushrooms and Onion

1. Heat 3 tablespoons of olive oil in a wide, heavy skillet over medium-high heat until shimmering.
2. Add the torn wild mushrooms in a single layer and cook undisturbed for 4 to 5 minutes until deeply browned on the bottom.
3. Stir in the sliced red onion and 1/2 teaspoon of salt. Cook for another 4 minutes, stirring occasionally, until the onions soften and turn translucent.
4. Pour in the miso mixture to deglaze the skillet, scraping up all the savory browned bits from the bottom. Lower the heat to medium and simmer for 3 minutes until the liquid reduces into a glossy, velvety glaze coating the mushrooms. Remove from heat and stir in half of the chopped parsley.

3. Cook the Polenta

1. In a medium saucepan, bring 750ml of water and 1/2 teaspoon of salt to a rolling boil over high heat.
2. Slowly pour in the polenta in a steady, thin stream while whisking continuously to prevent lumps.
3. Reduce the heat to low, switch to a wooden spoon or spatula, and cook gently for 4 to 5 minutes, stirring constantly until thick, smooth, and bubbling.
4. Stir in the remaining 1 tablespoon of olive oil and freshly cracked black pepper until silky and glossy.

4. Assemble and Serve

1. Divide the warm, creamy polenta among shallow serving bowls, using the back of a spoon to create a gentle hollow in the center.
2. Spoon the glazed mushroom ragù generously over the top, letting the dark juices trickle into the polenta.
3. Garnish with the remaining fresh parsley and an extra grind of black pepper before serving immediately.