Mushroom & White Bean Ragout with Herbed Polenta

Prepare the vegetables: Clean and slice the cremini and shiitake mushrooms (about 1/4 inch thick). Peel and dice the carrots into small cubes. Dice the yellow onion. Thinly slice the green onions, separating the white and green parts. Mince the garlic cloves.

In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and cook without stirring for 3-4 minutes to allow them to brown. Stir and continue cooking for another 3-4 minutes until golden. Transfer to a plate.

In the same pan, add the remaining 1 tablespoon of olive oil. Add the diced onion and carrots, cooking for 5-6 minutes until the onion is translucent and carrots begin to soften.

Add the white parts of the green onions and minced garlic to the pan. Cook for 1 minute until fragrant.

Stir in 1 tablespoon of tomato paste and cook for 1 minute, coating the vegetables.

Pour in 1/2 cup of white wine, scraping up any browned bits from the bottom of the pan. Let it simmer until reduced by half, about 2-3 minutes.

Return the mushrooms to the pan. Add the drained and rinsed cannellini beans, 2 cups of vegetable broth, thyme sprigs, and rosemary sprig. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Bring to a simmer, then reduce heat to medium-low. Cook uncovered for 15-20 minutes, stirring occasionally, until the liquid has reduced and thickened slightly.

While the ragout simmers, prepare the polenta: In a medium saucepan, bring 2 cups of water and 1 cup of milk to a gentle boil. Add 1/2 teaspoon salt.

Gradually whisk in 1 cup of polenta, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 15-20 minutes until the polenta is creamy and thick.

Remove the polenta from heat and stir in 2 tablespoons of butter, 1/3 cup of grated parmesan cheese, 1 tablespoon of chopped fresh dill, and 1/4 teaspoon black pepper. Cover and keep warm.

Remove the thyme and rosemary sprigs from the ragout. Stir in 1 tablespoon of balsamic vinegar and the remaining 1 tablespoon of fresh dill. Taste and adjust seasoning if needed.

Just before serving, fold 2 cups of baby arugula into the hot ragout until just wilted.

To serve, spoon the creamy herbed polenta into bowls, top with the mushroom and white bean ragout, and garnish with the green parts of the green onions.