It’s been unseasonably cold this year, with some temperatures going into negative digits. Even we Californians have been in it, with chilly evenings where a crackling fire and a dish of cozy comfort is what we crave.
I was dreaming of soft polenta, but I wondered: What to top it with? Then I thought about mushroom ragout and sensed it would be a harmonious match. That’s when I whipped up this rustic mushroom ragout seasoned with tarragon and spooned it into a bowl of creamy corn polenta.
