Polenta with Three Scoops of Cheese and Sautéed Shiitakes

Polenta with Three Scoops of Cheese and Sautéed Shiitakes
Photo by © Melanie Acevedo

Ingredients

  • 4 ½ cups water, more if needed
  • 1 pound shiitake mushrooms, stems removed, caps cut into 3/4-inch slices
  • 1 pound shiitake mushrooms, stems removed, caps cut into 3/4-inch slices
  • 1 1/3 cups coarse or medium cornmeal
  • 1 cup mascarpone cheese
  • 1 tablespoon butter
  • 5 tablespoons olive oil
  • + 17 more ingredients
    • 1 tablespoon butter
    • Salt
    • 1 1/3 cups coarse or medium cornmeal
    • 3 tablespoons chopped fresh parsley
    • Salt
    • 5 tablespoons olive oil
    • 1 cup whole-milk ricotta
    • 1/8 teaspoon fresh-ground black pepper
    • 3 tablespoons chopped fresh parsley
    • 1/8 teaspoon fresh-ground black pepper
    • 4 ½ cups water, more if needed
    • 2 cloves garlic, minced
    • 2 cloves garlic, minced
    • 1 cup mascarpone cheese
    • 1 cup whole-milk ricotta
    • 3 tablespoons grated Parmesan
    • 3 tablespoons grated Parmesan

1. In a medium saucepan, bring the water and 1 teaspoon salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in 3 tablespoons of the oil. Reduce the heat and simmer, stirring frequently with a wooden spoon,until the polenta is thick, about 20 minutes. Stir in the Parmesan...

View full recipe at My Recipes

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