Cheese Polenta and Sautéed Shiitakes Recipe

Cheese Polenta and Sautéed Shiitakes Recipe

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!

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • cupswater
  • 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


  1. In a medium saucepan, bring the water and 1 teaspoon of salt to a boil. Add the cornmeal in a slow stream, whisking constantly.

  2. 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.

  3. Stir in the Parmesan. Remove from the heat but cover to keep warm.

  4. In a medium bowl, mix together the ricotta, mascarpone, and ⅛ teaspoon of salt. Put in the refrigerator.

  5. 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.

  6. 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.

  7. 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.

  8. Serve and enjoy!


  • 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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