50 Min

• 8 oz Cremini Mushrooms, thinly sliced
• 2 ears Corn, kernels cut off cob
• 1 ¾ cups Polenta or Cornmeal
• 2 cups Whole Milk
• 6 Tbsp Unsalted Butter
• 1 Tbsp Grated Parmesan, or to taste
• 1 clove Garlic, minced
• Sea Salt and Freshly Cracked Black Pepper

Bring 4 1/2 cups water and milk to high simmer in medium-size heavy saucepan over medium-high heat. Add teaspoon sea salt. Slowly, pour polenta into liquid, stirring with whisk to prevent clumping. Continue stirring 2 to 3 minutes as mixture thickens.

Turn heat low. Cook 40 to 45 minutes, stirring every 5 to 10 minutes. Stir in a little water if polenta becomes too thick.

Add 4 tablespoons unsalted butter to pot, and stir well. Add Parmesan, if using. Taste for seasoning. Set polenta aside; cover to keep warm.

Melt 2 tablespoons butter in sauté pan set over high heat until melted. Add garlic and cook 30 seconds, until fragrant. 

Add creminis, and sauté 3 to 4 minutes, until browned. Season with sea salt and pepper. Add corn kernels and cook until just warm. Divide polenta between bowls and top with mushroom corn mixture.