Soft Polenta in a Jar


  • 2 tablespoons unsalted butter
  • 1 cup assorted mushrooms, such as button, portabella, oyster, or shiitake, torn by hand
  • Coarse salt and freshly ground black pepper
  • 2 cups milk
  • 1 ¼ cups heavy cream
  • ½ cup plus 2 tablespoons instant polenta
  • 1 tablespoon unsalted butter
  • + 9 more ingredients
    • 1 tablespoon shaved Parmesan cheese
    • Coarse salt and freshly ground white pepper
    • Coarse salt and freshly ground black pepper
    • 6 thin asparagus stalks, trimmed and cut into 3-inch pieces
    • 2 tablespoons olive oil
    • Juice of 1 lemon
    • Coarse salt and freshly ground pepper
    • 2 tablespoons shaved Parmesan cheese
    • Truffle oil, for drizzling

1. Make the mushroom ragout: Heat butter in a small heavy-bottomed skillet. Add mushrooms and cook, stirring occasionally, until thoroughly cooked, 25 to 30 minutes. Season with salt and pepper. 2. Meanwhile, make the polenta: Bring milk and heavy cream to a boil in a large saucepan over medium ...

View full recipe at SpringPad


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