Creamy White Polenta with Mushrooms and Mascarpone
- 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 lb 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
- 2 tablespoons finely grated Parmigiano-Reggiano
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Exotic mushrooms such as porcini, assorted fresh (1 lb)
- 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 epicurious.com
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Recipe Stats
Published October 1, 2005 (7 years ago).
3 people saved this recipe.
