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Recipe courtesy of Matt Stone

Show: BBQ with Bobby Flay

Episode: Rocky Mountain BBQ

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Total:: 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.

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

My Private Notes

Name: Parmesan Polenta
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Cuisine: italian
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; 16 ounces water; 4 ounces white cornmeal; 2 ounces grated Parmigiano-Reggiano; 1-ounce organic butter; Black pepper and Celtic sea salt