Creamy White Polenta with Mushrooms and Mascarpone

Creamy White Polenta with Mushrooms and Mascarpone
Photo by John Kernick

Ingredients

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

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 a loose, risotto-...

View full recipe at Epicurious

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