Escabèche Of Mushrooms With Polenta

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6 1/2 cups water

3 teaspoons salt

1 1/3 cups coarse or medium cornmeal

2 tablespoons butter

3 tablespoons olive oil

1 red onion, sliced

2 cloves garlic, minced

1 cup canned diced tomatoes with their juice (from one 15-ounce can)

2 tablespoons cider or wine vinegar

1 teaspoon dried oregano

1 jalapeño pepper, seeds and ribs removed, sliced

1 pound mushrooms, sliced

1/4 pound shiitake mushrooms, stems removed, caps sliced

1/2 pound red cabbage (about 1/4 head), shredded (about 2 cups)

1 cup chopped cilantro

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