Mascarpone Polenta With Wild Mushrooms Recipe

Name: Mascarpone Polenta With Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup polenta or ground corn; 1 tablespoon unsalted butter; 1/2 cup fresh or frozen sweet corn kernels; 2 tablespoons mascarpone; Kosher salt; White pepper; 2 tablespoons extra-virgin olive oil; 5 cups thinly sliced mixed mushrooms (such as chanterelles, cremini, shiitake, beech and oyster); 1 small shallot, finely chopped; 2 garlic cloves, finely sliced; 1/2 tablespoon finely chopped chives; 1/2 tablespoon finely chopped flat-leaf parsley; White truffle oil; 2 tablespoons finely grated Parmesan

Servings: persons

1 cup polenta or ground corn
1 tablespoon unsalted butter
1/2 cup fresh or frozen sweet corn kernels
2 tablespoons mascarpone
Kosher salt
White pepper
2 tablespoons extra-virgin olive oil
5 cups thinly sliced mixed mushrooms (such as chanterelles, cremini, shiitake, beech and oyster)
1 small shallot, finely chopped
2 garlic cloves, finely sliced
1/2 tablespoon finely chopped chives
1/2 tablespoon finely chopped flat-leaf parsley
White truffle oil
2 tablespoons finely grated Parmesan

1
1. In a large saucepot, bring 5 cups of salted water to a boil. Slowly add the polenta and whisk constantly until tender, about 7 to 10 minutes. Use a wooden spoon to stir in the butter, corn and mascarpone. Season with salt and white pepper. Set aside.
2
2. In a large skillet set over medium heat, warm the olive oil. Add the mushrooms and cook until they soften slightly, about 7 to 10 minutes. Add the shallot and garlic and cook until translucent. Season with salt.
3
3. Stir the herbs into the polenta and spread the polenta onto a serving platter. Spoon the mushrooms onto the center of the polenta and drizzle lightly with truffle oil. Sprinkle with the Parmesan and serve immediately.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup polenta or ground corn, 1 tablespoon unsalted butter, 1/2 cup fresh or frozen sweet corn kernels, 2 tablespoons mascarpone, and more.

Yes, Mascarpone Polenta With Wild Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mascarpone Polenta With Wild Mushrooms

How did you like this recipe?

Frequently Asked Questions