Mascarpone Polenta with Wild Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 cup Bob's Red Mill Polenta 1 tbsp Butter, unsalted 0.5 cup kernels Yellow Sweet Corn, Frozen 2 serving Marscapone Cheese, 1 oz (by MELISSIAB) 2 tbsp Extra Virgin Olive Oil 5 cup, pieces or slices Mushrooms, fresh 3 tbsp chopped Shallots 2 clove Garlic 0.5 tbsp chopped Fresh Chives 0.5 tbsp Parsley 2 tbsp Parmesan Cheese, grated
DIRECTIONS
1. In a large saucepot, bring 5 cups of salted water to a boil. Slowly add the polenta and whisk constantly until tender, about 7 to 10 minutes. Use a wooden spoon to stir in the butter, corn and mascarpone. Season with salt and white pepper. Set aside.
2. In a large skillet set over medium heat, warm the olive oil. Add the mushrooms and cook until they soften slightly, about 7 to 10 minutes. Add the shallot and garlic and cook until translucent. Season with salt.
3. Stir the herbs into the polenta and spread the polenta onto a serving platter. Spoon the mushrooms onto the center of the polenta and drizzle lightly with truffle oil. Sprinkle with the Parmesan and serve immediately.
Read more: https://www.tastingtable.com/entry_detail/chefs_recipes/6542/Mascarpone_Polenta_with_Wild_Mushrooms_Recipe_by_Chef_Peter.htm#ixzz3jMx4XJ6x
Serving Size: makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user DARIENJADE.
1. In a large saucepot, bring 5 cups of salted water to a boil. Slowly add the polenta and whisk constantly until tender, about 7 to 10 minutes. Use a wooden spoon to stir in the butter, corn and mascarpone. Season with salt and white pepper. Set aside.
2. In a large skillet set over medium heat, warm the olive oil. Add the mushrooms and cook until they soften slightly, about 7 to 10 minutes. Add the shallot and garlic and cook until translucent. Season with salt.
3. Stir the herbs into the polenta and spread the polenta onto a serving platter. Spoon the mushrooms onto the center of the polenta and drizzle lightly with truffle oil. Sprinkle with the Parmesan and serve immediately.
Read more: https://www.tastingtable.com/entry_detail/chefs_recipes/6542/Mascarpone_Polenta_with_Wild_Mushrooms_Recipe_by_Chef_Peter.htm#ixzz3jMx4XJ6x
Serving Size: makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user DARIENJADE.
Nutritional Info Amount Per Serving
- Calories: 403.6
- Total Fat: 18.4 g
- Cholesterol: 27.2 mg
- Sodium: 60.4 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 4.7 g
- Protein: 10.3 g
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