This is just a spectacular dish and for a summer evening it is fairly light.  I just threw this together based on what I had in the kitchen and what I could get from local sources.  This can be divided into ‘small plates’ or as a main course.  It may look like a lot or work but it is quick and simple- maybe 30-45 minutes!

What you need and what to do to make the Polenta:

I love the basic polenta recipe from Giada De Laurentiis from her book, giada’s family dinners. This makes 8 servings so make it accordingly.

You need:

• 6 cups of water
• 2 teaspoons of salt
• 1 ¾ cups of yellow cornmeal
• 3 tablespoons of unsalted butter

Now:

Bring the water to a boil in a large heavy saucepan. Add the salt and begin to whisk in the cornmeal.  Now turn it down to low and cook it whisking like crazy.  (My note: You may need a glass of Prosecco for this.)

The mixture will thicken anywhere from 5-10 minutes.  Remove from the heat and stir in the butter until it is melted.

Two options:

1. Use as is and scoop onto to plates when ready to serve. This creates a smooth base of polenta. OR
2. I pour this into a greased 8×8 or 9×13 pan depending on how much you made. I let it cool and then cut into squares and grill it or sear it in a cast iron skillet. You want this crispy if you choose to do it this way.

What you need and what to do to make the Medley:

What You need:

• 2 tablespoons Truffle Oil if you have it or Olive Oil
• 3 pats of unsalted butter
• Chopped prosciutto or sliced and torn- amount to taste
• 2 shallots- thinly sliced
• 4-6 Shitake mushrooms sliced thin
• 2 good sized bunches of Oyster mushrooms sliced thin
• 2-3 Cremini mushrooms sliced thin
• ½ pound of cooked lobster meat
• 4 large scallops (this served 2)
• 1/3 pound of a white flakey fish. I used Golden Corvina from Hooked Seafood. Beautiful!
• Few teaspoons of light cream
• Fresh Tarragon
• Salt & Pepper

What to do: this is super simple; just put it together.

Heat up your grill or cast-iron skillet.  You can grill or sear the polenta squares a bit ahead of time.  They can sit because the medley topping it is hot.

Meanwhile in a large pot, add the oil and butter and melt on medium heat.  Put in the shallots and prosciutto and stir until you begin to smell that wonderful smell.

Grab your piles of mushrooms and add to the pot, stirring as you go. There will be a lot of mushrooms but remember they get smaller when cooked.

Add the lobster and stir.  Head on over to the grill or cast-iron skillet and cook the scallops and white fish/Corvina.  When they are done hold aside.

Scoot back to the pan and add the white fish/Corvina.  Mix gently so you do not make baby food of the white fish/Corvina.

Add a smidge or a few teaspoons of the light cream.  You should barely be able to see it turn color.

Add fresh tarragon and mix gently.  Use your taste buds and sense of smell to get the flavor how you like it.

Build it:

Plate a square or serving of polenta.  Now spoon the Lobster & Mushroom Medley over the polenta.  Top with a seared scallop or two and a garnish of Tarragon.

Try a nice cool glass of Sancerre.  You can add crusty grilled baguette slices and grilled veggies of choice.  It is yummy.