If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Jam is a Liquid
And other things to keep in mind when traveling with food.
Do not pack these foods in your carry-on.
Shop our Father's Day collection.
Let's get chopping.
Macerated strawberries, with a twist.
That was a close shave.