Polenta With Three Scoops Of Cheese And Sautéed Shiitakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 1/2 cups water
• salt
• 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

Recipe

• 1 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.
• 2 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.
• 3 meanwhile in a medium bowl, mix together the ricotta, mascarpone and 1/8 teaspoon salt. put in the refrigerator.
• 4 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.
• 5 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.
• 6 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.