Name: Creamy White Polenta with Mushrooms and Mascarpone
Cook time: 50 min
Total time: 50 min
Yield: Makes 6 first-course servings
Ingredients: 4 1/2 cups water; 1 cup coarse stone-ground white grits (preferably organic); 1/4 cup heavy cream; 2 tablespoons finely grated Parmigiano-Reggiano; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 lb assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog; 3 tablespoons extra-virgin olive oil; 1 garlic clove, smashed; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup water; 3 tablespoons cold unsalted butter; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon chopped fresh flat-leaf parsley; 1/2 cup mascarpone; 2 tablespoons finely grated Parmigiano-Reggiano

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Creamy White Polenta with Mushrooms and MascarponeJohn Kernick

Jonathan Waxman makes his polenta using stone-ground grits because he prefers their coarser texture. You will, too.

Cooks' note:

Mushroom sauce can be made 1 hour ahead and kept, covered, at room temperature. Reheat before using.

Recipe notes

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