Parmesan Polenta

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

Try this Parmesan Polenta recipe, or contribute your own.


3 ounce mixed mushrooms; (cremini, shiitake, morel, hedgehog, or chanterelle)
1 ounce ounce organic butter
2 shallots; thinly sliced
1 clove Garlic; thinly sliced
2 ounce fresh peas
2 ounce sliced salami; coarsely chopped
Salt & pepper
16 ounce water
4 ounce white cornmeal
2 ounce Parmigiano-Reggiano; grated
1 ounce butter
Salt & pepper; pepper and Celtic sea salt

Original recipe makes 6 Servings



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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[I posted this recipe.]
sbjonas 5y ago

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