Recipe courtesy of Matt Stone
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Parmesan Polenta
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
6 servings
Level:
Intermediate
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Polenta:

Directions

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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