How To Make Cheese Polenta and Sautéed Shiitakes
This luscious and velvety cheese polenta is made with three types of savory cheeses, and served with meaty shiitake mushrooms, for a tasteful lunch meal!
Serves:
Ingredients
- 4½cupswater
- salt
- 1cupcornmeal,coarse or medium
- 5tbspolive oil
- 3tbspparmesan,grated
- 1cupwhole milk ricotta
- 1cupmascarpone cheese
- 1tbspbutter
- 1lbshiitake mushrooms
- 2garlic cloves
- 3tbspfresh parsley,chopped
- tspfresh ground black pepper
Instructions
-
In a medium saucepan, bring the water and 1 teaspoon of 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, for about 20 minutes, until the polenta is thick.
-
Stir in the Parmesan. Remove from the heat but cover to keep warm.
-
In a medium bowl, mix together the ricotta, mascarpone, and ⅛ teaspoon of salt. Put in the refrigerator.
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In a large frying pan, heat the remaining 2 tablespoons oil with the butter over moderately high heat. Add the mushrooms, garlic, and ¼ teaspoon of salt. Cook, stirring, for 5 to 10 minutes, until the mushrooms are golden.
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Stir in the parsley and pepper. Stir the polenta. It should be thick but still pourable. If it’s too thick, stir in more water.
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Using a large spoon or a medium ice-cream scoop, put three mounds of the cheese mixture onto each of four plates. Ladle the hot polenta over the mounds of cheese and top with the mushrooms.
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Serve and enjoy!
Nutrition
- Calories: 696.11kcal
- Fat: 50.45g
- Saturated Fat: 21.55g
- Trans Fat: 0.12g
- Monounsaturated Fat: 20.92g
- Polyunsaturated Fat: 3.33g
- Carbohydrates: 45.09g
- Fiber: 4.92g
- Sugar: 5.44g
- Protein: 18.57g
- Cholesterol: 106.69mg
- Sodium: 1329.54mg
- Calcium: 294.01mg
- Potassium: 596.39mg
- Iron: 3.16mg
- Vitamin A: 338.51µg
- Vitamin C: 4.26mg
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