Grill

I made this for a catered lunch I did last winter and it was a huge hit. It incorporates grilled or sauteed corn (depending on the time of year) in the polenta along with cheese to round out the flavors. The ragu should use what's in season. When I first did this I was lucky enough to have chanterelle mushrooms in season, which was a wonderful combination with the sun dried tomatoes, artichokes and polenta.

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