Soft Polenta With Mixed Mushroom And Gremolata

Name: Soft Polenta With Mixed Mushroom And Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups medium-grain polenta; Kosher salt; 6 tablespoons unsalted butter; Freshly ground pepper; 1/2 cup chopped flat-leaf parsley; 1 teaspoon chopped garlic; 1 tablespoon finely grated lemon zest; 1/4 cup extra-virgin olive oil; 1 1/2 pounds mixed mushrooms, such as cremini, oyster and stemmed shiitake, thickly sliced or quartered; 4 ounces young greens, such as spinach, Russian kale or pea shoots, coarsely chopped (4 cups packed); 1/2 cup mascarpone cheese

Servings: persons

1 1/2 cups medium-grain polenta
Kosher salt
6 tablespoons unsalted butter
Freshly ground pepper
1/2 cup chopped flat-leaf parsley
1 teaspoon chopped garlic
1 tablespoon finely grated lemon zest
1/4 cup extra-virgin olive oil
1 1/2 pounds mixed mushrooms, such as cremini, oyster and stemmed shiitake, thickly sliced or quartered
4 ounces young greens, such as spinach, Russian kale or pea shoots, coarsely chopped (4 cups packed)
1/2 cup mascarpone cheese

1
1. In a large saucepan, bring 8 cups of water to a boil. Whisk in the polenta in a slow, steady stream. Add 1 tablespoon of salt and cook over moderately low heat, whisking frequently, until the polenta is thickened and tender, about 30 minutes. Whisk in 4 tablespoons of the butter and season with salt and pepper. Press plastic wrap directly on the surface of the polenta to prevent a film from forming; cover and keep warm.
2
2. Meanwhile, on a work surface, mince the parsley and garlic with the lemon zest. Transfer the gremolata to a small bowl.
3
3. In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the olive oil. Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the mushrooms are golden and tender, about 5 minutes. Stir in half of the chopped greens and cook for 1 minute; transfer the mixture to a large bowl. Repeat with the remaining butter, oil, mushrooms and chopped greens.
4
4. Pour the polenta onto a large platter; if the polenta is very thick, reheat with 1/2 cup of water before serving. Spoon the mushrooms and greens on top and garnish with the mascarpone. Sprinkle the gremolata over the polenta and serve warm.
5
MAKE AHEAD The cooked polenta can be refrigerated overnight. Rewarm with a little water before serving.

398

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 11 ingredients. The key ingredients include: 1 1/2 cups medium-grain polenta, Kosher salt, 6 tablespoons unsalted butter, Freshly ground pepper, and more.

Yes, Soft Polenta With Mixed Mushroom And Gremolata 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!