0.0 – 0 reviews • Beans and Legumes
| Level: |
Intermediate |
| Total: |
35 min |
| Prep: |
10 min |
| Cook: |
25 min |
| Yield: |
6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
239 |
| Total Fat |
14 g |
| Saturated Fat |
8 g |
| Carbohydrates |
21 g |
| Dietary Fiber |
2 g |
| Sugar |
3 g |
| Protein |
8 g |
| Cholesterol |
37 mg |
| Sodium |
305 mg |
