Polenta With Three Scoops of Cheese and Sauteed Shiitakes Recipe

Name: Polenta With Three Scoops of Cheese and Sauteed Shiitakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ½ cups water; salt; 1 ⅓ cups coarse cornmeal; 5 tablespoons olive oil; 3 tablespoons grated parmesan cheese; 1 cup ricotta cheese; 1 cup mascarpone cheese; 1 tablespoon butter; 1 lb fresh shiitake mushroom, stems removed, cut in 3/4 inch slices; 2 garlic cloves, minced; 3 tablespoons fresh parsley, chopped; ⅛ teaspoon black pepper

Servings: persons

4 ½ cups water
salt
1 ⅓ cups coarse cornmeal
5 tablespoons olive oil
3 tablespoons grated parmesan cheese
1 cup ricotta cheese
1 cup mascarpone cheese
1 tablespoon butter
1 lb fresh shiitake mushroom, stems removed, cut in 3/4 inch slices
2 garlic cloves, minced
3 tablespoons fresh parsley, chopped
⅛ teaspoon black pepper

1
In a medium saucepan, bring the water and 1 teaspoon salt to a boil.
2
Add the cornmeal in a slow stream, whisking constantly.
3
Whisk in 3 tablespoons of the oil.
4
Reduce heat and allow to simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes.
5
Stir in the Parmesan cheese.
6
Remove from heat, but cover to keep warm.
7
Meanwhile in a medium bowl, mix together the ricotta, mascarpone and 1/8 teaspoon salt.
8
Put in the refrigerator.
9
In a large frying pan, heat the remaining 2 tablespoons of oil with the butter over moderate heat.
10
Add the mushrooms, garlic and 1/4 teaspoon salt.
11
Cook, stirring, until the mushrooms are golden, 5-10 minutes.
12
Stir in the parsley and pepper.
13
Stir the polenta.
14
It should be thick, but still pourable.
15
If it is too thick, stir in more water.
16
You may need as much as a cup.
17
Using a large spoon or a medium ice-cream scoop, put three mounds of the cheese mixture onto four plates.
18
Ladle the hot polenta over the mounds of cheese and top with the mushrooms.

630

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.

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

You need 12 ingredients. The key ingredients include: 4 ½ cups water, salt, 1 ⅓ cups coarse cornmeal, 5 tablespoons olive oil, and more.

Yes, Polenta With Three Scoops of Cheese and Sauteed 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.

Polenta With Three Scoops of Cheese and Sauteed Shiitakes

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