Creamy Polenta with Wild Mushrooms and Mascarpone

December 10, 2013

The flavorful wild mushrooms and cool, creamy and slightly sweet mascarpone are really a great combination with the warm, creamy polenta. It’s such a nice side dish and nice way to switch up those ho-hum sides that always seem to come to mind when I plan for dinner.

For polenta:
4 1/2 cups 2% milk
1 cup coarse ground polenta
1/4 cup heavy cream
2 tablespoons grated Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon white pepper
For mushrooms:
1 lb mixed fresh mushrooms (cremini, porcini, oyster and chanterelle), cleaned and sliced into bite-sized pieces
6 tablespoons butter
2 garlic cloves, smashed then minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
2 teaspoons parsley, chopped finely
To finish:
1/2 cup mascarpone
2 tablespoons Parmigiano-Reggiano, grated

Prepare polenta. In a saucepan, bring milk to a simmer. Add polenta slowly, whisking until blended into the milk. Simmer, stirring occasionally, until polenta is thick, about 3-5 minutes. Remove from heat...
See the full directions on my site

Nutritions

Calories
2477

Sodium
4170mg
173% DV

Fat
161g
248% DV

Protein
59g
118% DV

Carbs
187g
63% DV

Fiber
21g
84% DV