Parmesan Polenta

  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m
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  • 3 ounces mixed mushrooms (cremini, shiitake, morel, hedgehog, or chanterelle)
  • 1-ounce organic butter
  • 2 shallots, thinly sliced
  • 1 clove garlic, thinly sliced
  • 2 ounces fresh peas
  • 2 ounces sliced salami, coarsely chopped
  • Black pepper and Celtic sea salt
  • 16 ounces water
  • 4 ounces white cornmeal
  • 2 ounces grated Parmigiano-Reggiano
  • 1-ounce organic butter
  • Black pepper and Celtic sea salt


Step 1

Saute about 1/4 of the mushrooms in butter over high heat until browned. Add shallots, reduce heat to keep from burning, and continue sauteing until soft. Add garlic and saute for 1 minute more. Add peas and salami, and season, to taste, with salt and pepper. Set aside in a sealed plastic container to keep warm. Reserve pot for polenta.

Step 2

Polenta: Bring water to a boil, then slowly stir in cornmeal with a fork. Reduce heat as low as possible. Continue to cook for 5 to 10 minutes, stirring often. Turn heat off and add cheese and butter, and season, to taste, with salt and pepper. Top with ragout and serve.

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