Recipe courtesy of Matt Stone

Parmesan Polenta

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


  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.
  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.