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 1/4 cups heavy cream
- 1/2 cup plus 2 tablespoons instant polenta
- 1 tablespoon unsalted butter
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Asparagus stalks, thin (6)
- Lemon, Juice of (1)
- Mushrooms, assorted (1 cup)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and freshly ground black pepper, Coarse (2)
- Salt and freshly ground pepper, Coarse (1)
- Salt and freshly ground white pepper, Coarse (1)
- Truffle oil (1)
- Pasta & Grains
- Polenta, instant (5/8 cup)
- Dairy
- Butter, unsalted (3 tablespoons)
- Heavy cream (1 1/4 cups)
- Milk (2 cups)
- Parmesan (3 tablespoon)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published March 5, 2012 (11 months ago).
14 people saved this recipe.
