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Oven Baked Polenta with Sausage and Mushrooms


1 cup cornmeal (quick cooking polenta is fine as well)
3 ½ cups water
1 cup sweet corn kernels, fresh or frozen
1 teaspoon salt
½ teaspoon freshly ground black pepper
⅓ cup grated Parmesan cheese
¼ cup mascarpone
2 tablespoons butter

2 tablespoons olive oil (more if needed)
4 shallots, finely chopped
5 cloves of garlic minced
8 oz sausages, diced or chopped into small, bite-sized pieces
10 oz of mushrooms, sliced or roughly chopped (Crimini are really lovely for this)
salt and pepper to taste
5 leaves basil, chiffonade



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