Polenta With Three Scoops Of Cheese And Sautéed Shi

Name: Polenta With Three Scoops Of Cheese And Sautéed Shiitakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups water, more if needed; Salt; 1 1/3 cups coarse or medium cornmeal; 5 tablespoons olive oil; 3 tablespoons grated Parmesan; 1 cup whole-milk ricotta; 1 cup mascarpone cheese; 1 tablespoon butter; 1 pound shiitake mushrooms, stems removed, caps cut into 3/4-inch slices; 2 cloves garlic, minced; 3 tablespoons chopped fresh parsley; 1/8 teaspoon fresh-ground black pepper

Servings: persons

4 1/2 cups water, more if needed
Salt
1 1/3 cups coarse or medium cornmeal
5 tablespoons olive oil
3 tablespoons grated Parmesan
1 cup whole-milk ricotta
1 cup mascarpone cheese
1 tablespoon butter
1 pound shiitake mushrooms, stems removed, caps cut into 3/4-inch slices
2 cloves garlic, minced
3 tablespoons chopped fresh parsley
1/8 teaspoon fresh-ground black pepper

1
In a medium saucepan, bring the water and 1 teaspoon salt to a boil. Add the cornmeal in a slow stream, whisking constantly. 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. Remove from the heat but cover to keep warm.
2
Meanwhile, in a medium bowl, mix together the ricotta, mascarpone, and 1/8 teaspoon salt. Put in the refrigerator.
3
In a large frying pan, heat the remaining 2 tablespoons oil with the butter over moderately high heat. 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.
4
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.
5
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.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 1/2 cups water, more if needed, Salt, 1 1/3 cups coarse or medium cornmeal, 5 tablespoons olive oil, and more.

Yes, Polenta With Three Scoops Of Cheese And Sautéed Shiitakes 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.

That's it — enjoy your meal!

Polenta With Three Scoops Of Cheese And Sautéed Shiitakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions