Creamy White Polenta with Mushrooms and Mascarpone

Ingredients

  • 2 tablespoons finely grated Parmigiano-Reggiano
  • 2 tablespoons finely grated Parmigiano-Reggiano
  • ½ cup mascarpone
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 ½ tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • + 10 more ingredients
    • 1 teaspoon salt
    • ¼ cup heavy cream
    • 4 ½ cups water
    • 3 tablespoons cold unsalted butter
    • ¼ cup water
    • ¼ teaspoon black pepper
    • 1 garlic clove, smashed
    • 3 tablespoons extra-virgin olive oil
    • 1 lb assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog
    • 1 cup coarse stone-ground white grits (preferably organic)

1. Make polenta: Bring water to a simmer in a 3- to 4-quart heavy saucepan. Add grits in a slow stream, whisking until incorporated. Simmer, stirring occasionally with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 30 minutes. (Grits will have...

View full recipe at SpringPad

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