Four Cheese Polenta with Chanterelle Ragout

4 cups water

1 cup polenta

1 tsp salt

2 cups assorted cheeses (gorgonzola/taleggio/fontina/parmesan) chopped or grated

3 TBS olive oil

1 lb chanterelles cut in ½ in. pieces

3 cloves garlic, chopped

10 sage leaves

1 TBS butter

1. Make polenta. Drizzle into boiling salted water, reduce heat, simmer gently until loose mush, about 5 min. Stir in cheeses, cover and keep warm.
2. Make mushroom ragout. Sautee until mushrooms brown, about 10 min. Add garlic and sage and sautee until aromatic, about 2 min. Melt in butter.
3. Serve mushrooms over polenta.