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.
I have a problem. The problem is this: I go to the grocery store and stock up on yummy food, only to leave it rotting in the refrigerator. I am a horrible roommate like that. At any rate, I have a tube of polenta that I purchased from my local Trader Joe’s, that I desperately need to finish. Problem is, I’ve never eaten polenta, let alone prepared it in any meal. I found this recipe for a polenta, goat cheese and mushroom tart on Epicurious, and I’m hoping that I’m able to make something half-way decent. Having never made anything off of Epicurious, I figured this ought to be doubly adventurous.
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