Soft Polenta with Mixed Mushrooms and Gremolata Recipe


  • 1 ½ cups medium-grain polenta
  • Kosher salt
  • 6 tablespoons unsalted butter
  • Freshly ground pepper
  • ½ cup chopped flat-leaf parsley
  • 1 teaspoon chopped garlic
  • 1 tablespoon finely grated lemon zest
  • + 2 more ingredients
    • ¼ cup extra-virgin olive oil
    • ½ cup mascarpone cheese

In a large saucepan, bring 8 cups of water to a boil. Whisk in the polenta in a slow, steady stream. Add 1 tablespoon of salt and cook over moderately low heat, whisking frequently, until the polenta is thickened and tender, about 30 minutes. Whisk in 4 tablespoons of the butter and season with s...

View full recipe at SpringPad


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