- Level: Intermediate
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 6 servings
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.
