Mascarpone Polenta with Wild Mushrooms
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Mascarpone Polenta with Wild Mushrooms calories by ingredient
Introduction
Chef Peter DeRuvo knows that the key to authentic Italian polenta lies in high-quality ground corn and classic technique. At his modern Italian restaurant, Cuoco Pazzo, the Scottsdale chef proves that ingredients and method matter. DeRuvo enhances his slow-cooked polenta with creamy mascarpone, sweet corn and a scattering of fresh herbs. On top, a pile of wild mushrooms and A drizzle of aromatic white-truffle oil punctuate the polenta's smooth texture and demure flavor.Read more: http://www.tastingtable.com/entry_detail/c
hefs_recipes/6542/Mascarpone_Polenta_w
ith_Wild_Mushrooms_Recipe_by_Chef_Pete
r.htm#ixzz3jMwzrt3v Chef Peter DeRuvo knows that the key to authentic Italian polenta lies in high-quality ground corn and classic technique. At his modern Italian restaurant, Cuoco Pazzo, the Scottsdale chef proves that ingredients and method matter. DeRuvo enhances his slow-cooked polenta with creamy mascarpone, sweet corn and a scattering of fresh herbs. On top, a pile of wild mushrooms and A drizzle of aromatic white-truffle oil punctuate the polenta's smooth texture and demure flavor.
Read more: http://www.tastingtable.com/entry_detail/c
hefs_recipes/6542/Mascarpone_Polenta_w
ith_Wild_Mushrooms_Recipe_by_Chef_Pete
r.htm#ixzz3jMwzrt3v
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
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: http://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: http://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.