Parmesan Polenta

Directions

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