Parmesan Polenta

Ready in 45 minutes
1 review(s) averaging 3. 100% would make again

Top-ranked recipe named "Parmesan Polenta"

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Ingredients

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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
Polenta:
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

Servings  

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.

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.

Credits

Added on Award Medal
Calories Per Serving: 199 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Polenta Parmesan

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