Adventures with Polenta, take 2

My second foray into polenta (I still have half a tube left! Even after yesterday’s tart!), will be a creamy white polenta with mushrooms and mascarpone, again from Epicurious.

I’ve already got my polenta, so I can skip the ‘polenta making phase’ of this recipe. Essentially, I just need to sautee my mushrooms and then add everything to make a creamy, mushroom sauce.

Ingredients

  • 1 lb assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog (ed. ha please! I’m poor! I’m just gonna use white mushrooms)
  • 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

A few notes: The mushrooms turn out BOMB. I may convert this into some kind of cream-based sauce for pastas. I may even add zucchini to them. Who knows?

Secondly: Mascerpone? She is buttery as HELL. Be careful. I’ve seen a couple of recipes for desserts that call for it, so hopefully I can get some use out of it. Over all, the recipe turns out fantastically, and I’ll be putting this into the rotation.