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- Creamy White Polenta with Mushrooms and Mascarpone
- (Cremosa Polenta con Funghi e Mascarpone)
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- Ingredients:
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- For the Polenta:
4 and 1/2 cups water
1 cup coarse cornmeal (polenta)
1/4 cup heavy cream
2 tablespoons finely grated Parmigiano-Reggiano cheese
1 teaspoon salt
1/4 teaspoon black pepper
For the Mushrooms:
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 and 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley
For Serving:
1/2 cup mascarpone
2 tablespoons finely grated Parmigiano-Reggiano cheese
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- Directions:
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- Prepare the Polenta:
Bring water to a simmer in a 3 to 4-quart heavy saucepan.
Add polenta in a slow stream, whisking until incorporated.
Simmer, stirring occasionally with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 30 minutes.
Remove from heat and stir in cream, cheese, salt, and pepper.
Keep warm, covered.
Prepare the Mushrooms:
Saute mushrooms while polenta simmers.
Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute mushrooms, garlic, salt, and pepper, stirring occasionally, until mushrooms are golden and any liquid they give off is evaporated, 6 to 8 minutes.
Add water, butter, lemon juice, and parsley and heat, swirling skillet, until butter melts and liquid forms a sauce.
To Serve:
Top each serving of polenta with mushrooms and mascarpone.
Serve immediately (polenta stiffens as it cools), sprinkled with Parmigiano-Reggiano cheese. Makes 6 first-course servings.
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- That's it!
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