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Author Notes: What to do when someone gives you a big bag of cornmeal and someone else gives you a big bag of dried lobster mushrooms? Make polenta with saucy, sophisticated mushroom ragu, of couse! —EmiBee
- 1/2 cup cornmeal
- 1/2 water
- 1 whole milk
- 1 small garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup Grana Padano
- 1/4 cup frozen sweet corn
- 1 tablespoon butter
- Whisk the water, salt, pepper and cornmeal in a medium saucepan
- Boil the milk separately, then whisk it into the cornmeal
- Simmer cornmeal, whisking constantly for about 15 minutes or until desired consistency is reached
- stir in butter, cheese and sweet corn
- Season to taste with salt and pepper
- 12 ounces Variety of fresh and/or dried mushrooms. I used baby bella and dried lobster mushrooms, rehydrated
- 1 shallot, finely chopped
- 2 tablespoons olive oil
- 1 garlic, chopped
- 1.5 strips of bacon, cooked and crumbled
- red pepper flakes
- tomato paste
- 2 tablespoons red wine
- 1 teaspoon balsamic vinegar
- 1/3 cup heavy cream
- Slice mushrooms and set aside
- Heat oil in a skillet over medium low heat
- Add shallots, garlic, red pepper flakes and thyme and sautee until aromatic, about 30 seconds
- Add mushrooms and cook over medium heat, stirring occasionally until they release their water
- Add wine and vinegar and cook until mostly evaporated
- Add tomato paste and stir for about a minute
- Add cream and bacon and cook until sauce has thickened
- Season with salt to taste
- Serve over polenta
- This recipe was entered in the contest for Your Best Recipe with Corn
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