Creamy White Polenta with Mushrooms and Mascarpone

Ingredients

• ½ teaspoon salt
• 2 tablespoons finely grated Parmigiano-Reggiano
• 2 tablespoons finely grated Parmigiano-Reggiano
• 1 pound assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog
• ¼ cup water
• ¼ teaspoon black pepper
• 1 garlic clove
• + 10 more ingredients
• • 3 tablespoons unsalted butter
  • 1 cup coarse stone-ground white grits (preferably organic)
  • 4 ½ cups water
  • 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