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Creamy White Polenta With Mushrooms

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Creamy White Polenta With Mushrooms

Ingredients

  • 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
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