Mushroom Pancetta Ragu with Polenta Recipe

Ingredients For Mushroom Pancetta Ragu with Polenta Recipe

• 2 tablespoon Vegetable oil plus more if needed
• 4 tablespoon Unsalted butter
• 1 cup Pancetta, chopped see note
• 1.5 pound Mushrooms
• 0.5 cup Shallot, finely chopped
• 2 Garlic cloves finely chopped or grated
• 2 tablespoon Fresh basil, roughly torn
• 1 tablespoon Fresh rosemary
• 1 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 1 tablespoon Tomato paste
• 0.33000000000000007 cup Good red wine
• 0.25 cup Beef stock see note
• For the polenta
• 3.5 cup Low sodium or unsalted chicken stock/broth
• 1 teaspoon Salt
• 1 cup Yellow cornmeal, medium or fine grind
• 1 cup Parmesan cheese, grated