Grilled Rustic Polenta with Chanterelle Pancetta Ragu

Ingredients

• Grilled Rustic Polenta
• 2 teaspoons garlic, minced
• 1 tablespoon olive oil
• 2 ears of corn, or 1 cup frozen corn kernels
• 5 cups chicken broth
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt
• 1 cup stone ground polenta (I used Pheasant polenta)
• 2 ounces Parmesan cheese
• 3 tablespoons mascarpone cheese
• 1 tablespoon minced chives
• grapeseed oil for grilling
• Chanterelle and Pancetta Ragu
• 1/2 cup sun-dried tomatoes, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced lengthwise
• 4 garlic cloves, minced
• 1 cup chanterelle mushrooms, cleaned and torn into long lengths
• 3 slices of pancetta, fried, and crumbled into small pieces
• 1 teaspoon Hungarian sweet paprika
• 1/4 teaspoon crushed red pepper
• 6 frozen or canned artichoke hearts, halved
• 1/2 cup white wine
• 2/3 cup chicken broth
• 1 teaspoon fresh thyme

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