Prep 10 mins
Cook 20 mins
This is from one of my Food and Wine cookbooks. This sounds like an awesome winter comfort food dish.
- 4 1⁄2 cups water
- 1 1⁄3 cups coarse cornmeal
- 5 tablespoons olive oil
- 3 tablespoons grated parmesan cheese
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1 tablespoon butter
- 1 lb fresh shiitake mushroom, stems removed, cut in 3/4 inch slices
- 2 garlic cloves, minced
- 3 tablespoons fresh parsley, chopped
- 1⁄8 teaspoon black pepper
- In a medium saucepan, bring the water and 1 teaspoon salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in 3 tablespoons of the oil.
- Reduce heat and allow to simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan cheese. Remove from heat, but cover to keep warm.
- Meanwhile in a medium bowl, mix together the ricotta, mascarpone and 1/8 teaspoon salt. Put in the refrigerator.
- In a large frying pan, heat the remaining 2 tablespoons of oil with the butter over moderate heat. Add the mushrooms, garlic and ¼ teaspoon salt. Cook, stirring, until the mushrooms are golden, 5-10 minutes. Stir in the parsley and pepper.
- Stir the polenta. It should be thick, but still pourable. If it is too thick, stir in more water. You may need as much as a cup.
- Using a large spoon or a medium ice-cream scoop, put three mounds of the cheese mixture onto four plates. Ladle the hot polenta over the mounds of cheese and top with the mushrooms.