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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.