Three Cheese Polenta With Sauted Shiitakes |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I love polenta, mushrooms and cheese. This is vegetarian comfort food I guess. Can't say much more except that I'm drooling all over my laptop keypad. Next time I'll get my bib on before I start browsing. From MSN Lifestyle. 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 |
Directions:
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.
5. Ladle the hot polenta over the mounds of cheese and top with the mushrooms. Serve.
|
|