Name: Soft Polenta with Mixed Mushrooms and Gremolata
Total time: 1 h
Yield: 6 - 8 serving(s)
Ingredients: 1 1/2 c. medium-grain polenta; kosher salt; 6 tbsp. unsalted butter; Freshly ground pepper; 1/2 c. Chopped flat-leaf parsley; 1 tsp. chopped garlic; 1 tbsp. finely grated lemon zest; 1/4 c. extra-virgin olive oil; 1 1/2 lb. mixed mushrooms, such as cremini, oyster, and stemmed shiitake; 4 oz. young greens, such as spinach, Russian kale, or pea shoots; 1/2 c. mascarpone cheese

Step 1In a large saucepan, bring 8 cups of water to a boil. Whisk in the polenta in a slow, steady stream. Add 1 tablespoon of salt and cook over moderately low heat, whisking frequently, until the polenta is thickened and tender, about 30 minutes. Whisk in 4 tablespoons of the butter and season with salt and pepper. Press plastic wrap directly on the surface of the polenta to prevent a film from forming; cover and keep warm.

Step 2Meanwhile, on a work surface, mince the parsley and garlic with the lemon zest. Transfer the gremolata to a small bowl.

Step 3In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the olive oil. Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the mushrooms are golden and tender, about 5 minutes. Stir in half of the chopped greens and cook for 1 minute; transfer the mixture to a large bowl. Repeat with the remaining butter, oil, mushrooms, and chopped greens.

Step 4Pour the polenta onto a large platter; if the polenta is very thick, reheat with 1/2 cup of water before serving. Spoon the mushrooms and greens on top and garnish with the mascarpone. Sprinkle the gremolata over the polenta and serve warm.

Soft Polenta with Mixed Mushrooms and Gremolata

Ingredients

Directions

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