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Creamy White Polenta With Mushrooms
http://smittenkitchen.com/blog/2007/11/creamy-white-polenta-with-m...
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Photo © Deb Perelman
Ingredients
categorized
original
4 1/2 cups water
1 cup coarse stone-ground white grits (preferably organic)
1/4 cup heavy cream
2 tablespoons finely grated Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon black pepper
1 pound assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog
3 tablespoons extra-virgin olive oil
1 garlic clove, smashed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water
3 tablespoons cold unsalted butter
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley
1/2 cup mascarpone (though we used crème fraîche, and just a tad)
2 tablespoons finely grated Parmigiano-Reggiano
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Produce
Exotic mushrooms such as porcini, assorted fresh
(
1
pound
)
Flat-leaf parsley, fresh
(
1
tablespoon
)
Breakfast Foods
Grits, coarse stone-ground white
(
1
cup
)
Cooking & Baking
Black pepper
(
1/2
teaspoon
)
Garlic clove
(
1
)
Olive oil, extra-virgin
(
3
tablespoons
)
Salt
(
1 1/2
teaspoon
)
Drinks
Lemon juice, fresh
(
1 1/2
tablespoons
)
Water
(
4 3/4
cups
)
Dairy
Butter, unsalted
(
3
tablespoons
)
Heavy cream
(
1/4
cup
)
Mascarpone
(
1/2
cup
)
Parmigiano reggiano
(
4
tablespoons
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
All 724 recipes
Social Stats
46.2
Rating
1-100
6
Tweets
19
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Shares
13
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Views
142
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Recipe Stats
Published November 12, 2007 (5 years ago).
9 people saved this recipe.
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