INGREDIENTS
1
Garlic clove
12 oz
Mushrooms, mixed wild
1
Onion, coarsely chopped (about 3/4 cup), small
1
Parsnip (about 7 ounces), medium
1
Thyme, sprig
1 tbsp
Tomato paste
1 tbsp
Miso paste
1 cup
Polenta, quick-cooking
1/2 tsp
Cornstarch
1 3/4 tsp
Kosher salt
2 tbsp
Olive oil
1/4 cup
Hazelnuts, roasted unsalted
1/2 cup
Parmesan, grated
5 cups
Whole milk
1/4 cup
Red wine