Try this Parmesan Polenta recipe, or contribute your own. "Vacation" and "Untried" are two of the tags cooks chose for Parmesan Polenta.
Yield: 6 Servings Ready in 45 minutes
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|3 ouncemixed mushrooms; (cremini, shiitake, morel, hedgehog, or chanterelle)|
|1 ounceounce organic butter|
|2 shallots; thinly sliced|
|1 cloveGarlic; thinly sliced|
|2 ouncefresh peas|
|2 ouncesliced salami; coarsely chopped|
|Salt & pepper|
|4 ouncewhite cornmeal|
|2 ounceParmigiano-Reggiano; grated|
|Salt & pepper; pepper and Celtic sea salt|
Parmesan Polenta Preparation
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.
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.
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Parmesan Polenta Reviews
[I posted this recipe.]
2 years, 7 months, 6 days, 3 hours, 20 minutes ago