Roasted Corn and Parmesan Grilled Polenta with Wild Mushroom Ragout

Prep Time: 30 minutes
Cooking Time: 20 minutes
Brought to you by the Chefs at Cancer Treatment Centers of America
10 bite-size servings

2 cups 2% percent organic milk
2 cups organic chicken broth
1 bay leaf
1 cup cornmeal
½ cup of roasted corn
½ (packed) coarsely grated parmesan cheese
1 tbsp. freshly chopped basil
2 tbsp. butter

Mushroom Ragout:
3 tbsp. butter, divided
4 tbsp. extra-virgin olive oil, divided
1 1/12 lbs. assorted wild mushrooms
¼ cup finely chopped shallots
2 tsp. balsamic vinegar
¼ cup organic chicken broth
1/3 cup heavy cream
1/3 cup chopped fresh parsley

Bring milk, chicken broth, and bay leaf to a simmer in a medium sized pot. Remove pot from heat, cover and let steep for 20 minutes. Discard the bay leaf and bring the liquid to a full rolling boil. Gradually add the cornmeal, whisking constantly until smooth. Reduce heat to low and cook until polenta is thick, stirring frequently about 10 minutes. Stir in roasted corn, parmesan cheese, fresh basil, butter and salt and pepper to taste. Transfer polenta to paper lined baking sheet. Chill until firm. Slice into desired shape and grill over medium heat just until warmed through.

Mushroom Ragout:
Melt butter with oil in a skillet over medium-high heat. Add mushrooms and sauté until tender and golden brown, stirring often about 10 minutes. Add shallots and balsamic vinegar, sautéing until tender about 2 minutes. Season lightly to taste with salt and pepper to taste. Directly before serving add in chicken broth, heavy cream, and parsley. Simmer through, ready to serve.


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