Parmesan Polenta

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 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
  • Polenta:
  • 16 ounces water
  • 4 ounces white cornmeal
  • 2 ounces grated Parmigiano-Reggiano
  • 1 -ounce organic butter
  • Black pepper and Celtic sea salt
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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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