Creamy White Polenta with Mushrooms and Mascarpone

Name: Creamy White Polenta with Mushrooms and Mascarpone
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 454 grams assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog; 1 Tbsp chopped fresh flat-leaf parsley; 1 garlic clove, smashed; 59 milliliters heavy cream; 2 Tbsps fresh lemon juice; 118 milliliters mascarpone; 3 Tbsps extra-virgin olive oil; 2 Tbsps finely grated Parmigiano-Reggiano; 1 teaspoons salt; 237 milliliters coarse stone-ground white grits (preferably organic); 3 Tbsps cold unsalted butter; 59 milliliters water

Creamy White Polenta with Mushrooms and Mascarpone might be just the side dish you are searching for. This recipe serves 6. One serving contains 491 calories, 11g of protein, and 28g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up mascarpone, butter, flat-leaf parsley, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Bring water to a simmer in a 3- to 4-quart heavy saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add grits 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. (Grits will have a loose, risotto-like consistency.)

Ingredients you will need

Grits

Equipment you will use

Wooden Spoon

Whisk

Remove from heat and stir in cream, cheese, salt, and pepper. Keep warm, covered.

Ingredients you will need

Cheese

Pepper

Cream

Salt

If using porcini, halve if large, then slice lengthwise into 1/4-inch-thick slices. If using oysters, trim spongy base if necessary and slice caps into 1/2-inch-wide strips. If using chanterelles, leave small mushrooms whole, halve if medium, and quarter if large. If using lobsters, cut into 1/2-inch pieces. If using hedgehogs, trim base of stems and halve caps if large.

Ingredients you will need

Chanterelle Mushrooms

Mushrooms

Lobster

Oysters

Base

Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms, garlic, salt, and pepper, stirring occasionally, until mushrooms are golden and any liquid they give off is evaporated, 6 to 8 minutes.

Ingredients you will need

Mushrooms

Garlic