Polenta with Three Scoops of Cheese and Sautéed Shiitakes

Name: Polenta with Three Scoops of Cheese and Sautéed Shiitakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 315 milliliters coarse or medium cornmeal; 3 Tbsps chopped fresh parsley; 2 cloves garlic, minced; 0 teaspoons fresh-ground black pepper; 237 milliliters mascarpone cheese; 5 Tbsps olive oil; 3 Tbsps grated Parmesan; 4 servings Salt; 454 grams shiitake mushrooms, stems removed, caps cut into 3/4-inch slices; 237 milliliters whole-milk ricotta; 1 liters water, more if needed

Polenta with Three Scoops of Cheese and Sautéed Shiitakes might be just the side dish you are searching for. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains around 13g of protein, 47g of fat, and a total of 539 calories. A mixture of mascarpone cheese, fresh-ground pepper, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a medium saucepan, bring the water and 1 teaspoon salt to a boil.

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Add the cornmeal in a slow stream, whisking constantly.

Ingredients you will need

Cornmeal

Equipment you will use

Whisk

Whisk in 3 tablespoons of the oil. Reduce the heat and simmer, stirring frequently with a wooden spoon,until the polenta is thick, about 20 minutes. Stir in the Parmesan.

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Parmesan

Polenta

Cooking Oil

Equipment you will use

Wooden Spoon

Whisk

Remove from the heat but cover to keep warm.

Meanwhile, in a medium bowl, mix together the ricotta, mascarpone, and 1/8 teaspoon salt. Put in the refrigerator.

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Mascarpone

Ricotta Cheese

Salt

Equipment you will use

Bowl

In a large frying pan, heat the remaining 2 tablespoons oil with the butter over moderately high heat.

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Butter

Cooking Oil

Equipment you will use

Frying Pan

Add the mushrooms, garlic, and 1/4teaspoon salt. Cook, stirring, until the mushrooms are golden, 5 to 10 minutes. Stir in the parsley and pepper.

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Mushrooms

Parsley

Garlic

Pepper

Salt

Stir the polenta. It should be thick but still pourable. If it's too thick, stir in more water. You may need as much as a cup. Using a large spoon or a medium ice-cream scoop, put three mounds of the cheese mixture onto each of four plates. Ladle the hot polenta over the mounds of cheese and top with the mushrooms.

Ingredients you will need

Mushrooms

Polenta

Cheese

Mounds Bar

Cream

Water

Ice

Equipment you will use

Ladle

Wine Recommendation: The tannins in a red wine will be tamed by the richness of the cheese in this dish, pushing the wine's flavor to the fore. A Rosso di Montalcino, Brunello's fruitier cousin, will demonstrate this delectably.

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Wine