Parmesan Polenta

• 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.
2. Add shallots, reduce heat to keep from burning, and continue sauteing until soft.
3. Add garlic and saute for 1 minute more.
4. Add peas and salami, and season, to taste, with salt and pepper.
5. Set aside in a sealed plastic container to keep warm.
6. Reserve pot for polenta.
7. Polenta:
8. Bring water to a boil, then slowly stir in cornmeal with a fork.
9. Reduce heat as low as possible.
10. Continue to cook for 5 to 10 minutes, stirring often.
11. Turn heat off and add cheese and butter, and season, to taste, with salt and pepper.
12. Top with ragout and serve.

mixed mushrooms, butter, shallots, clove garlic, fresh peas, salami, black pepper, water, white cornmeal, butter, black pepper

Taken from www.foodnetwork.com/recipes/parmesan-polenta-recipe.html (may not work)