Polenta: Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Mushroom ragout: Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in creme fraiche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
Meanwhile, preheat oven to 300°F Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comte cheese and remaining parsley and serve.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	342.25 Kcal (1433 kJ)
Calories from fat	218.65 Kcal
		% Daily Value*
Total Fat	24.29g	37%
Cholesterol	30.98mg	10%
Sodium	107.22mg	4%
Potassium	636.94mg	14%
Total Carbs	23.17g	8%
Sugars	7.44g	30%
Dietary Fiber	2.62g	10%
Protein	9.77g	20%
Vitamin C	7.2mg	12%
Vitamin A	0.9mg	30%
Iron	1.4mg	8%
Calcium	146.1mg	15%

Amount Per 100 g
Calories	92.27 Kcal (386 kJ)
Calories from fat	58.94 Kcal
		% Daily Value*
Total Fat	6.55g	37%
Cholesterol	8.35mg	10%
Sodium	28.9mg	4%
Potassium	171.71mg	14%
Total Carbs	6.25g	8%
Sugars	2.01g	30%
Dietary Fiber	0.71g	10%
Protein	2.63g	20%
Vitamin C	1.9mg	12%
Vitamin A	0.2mg	30%
Iron	0.4mg	8%
Calcium	39.4mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese

Whole milk, Low-salt chicken broth, Bay leaf and 12 more..
Chicken in Tarragon Sauce

Boneless skinless chicken breast halves, Unsalted butter and 7 more..
Gorgonzola And Wild Mushroom Tart

Recipe simple puff pastry - recipe follows and 16 more..
Green Veggie Soup

Bay leaf, Cabbage, quartered, Unsalted butter and 11 more..
Seared Steaks with Porcini Mushroom Cream Sauce

Extra-virgin olive oil and 8 more..
Pasta with Mussels and Chorizo

Extra-virgin olive oil and 9 more..
Leeks With Creamy Wine Sauce

Butter, Leeks, White wine, Kosher salt, Minced garlic and 5 more..
Double Corn Polenta With Prosciutto

Milk, Water, Corn kernel (fresh or frozen ), Polenta and 3 more..
Parsley-Mint Salsa Verde

Extra virgin olive oil, Sherry vinegar, Chopped shallots and 5 more..
Fall Salad

Butter, Brown sugar, Pecan halves, Shallots, minced and 7 more..