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creamy white polenta with mushrooms


creamy white polenta with mushrooms Recipe

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 pound 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 (we used chives)
  • 1/2 cup mascarpone (though we used crme frache, and just a tad)
  • 2 tablespoons finely grated Parmigiano-Reggiano
Directions:
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