If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Serves 4 people - Rich and creamy, but importantly this is so much easier than you think, and way worth it.
Ingredients
3 cups boiling water
1 cup polenta
8 shiitake mushrooms, sliced (stalks removed)
15 Oyster mushrooms, sliced
6 crimini mushrooms, sliced (stalks removed)
3 tablespoons olive oil
5 tablespoons butter
kosher salt and pepper
3 garlic cloves, chopped
1 teaspoon fresh chopped rosemary (keep a pinch separate to garnish)
1 cup chicken stock
1/2 cup Parmesan cheese, finely grated
2 tablespoons Mascarpone
Directions
Bring water and pinch of salt in medium pan to a boil
Gradually whisk in the polenta, whisk for a minute and bring to a simmer. Cook for 15 minutes, stirring every 4-5 minutes
In the meantime, in a large skillet on medium heat add olive oil and 2 tablespoons of butter, throw in the mushrooms and a good pinch of kosher salt, stir well so all coated, cook uncovered for 5 minutes
Add garlic and cook for 1 minute, then add the rosemary and chicken stock, season with kosher salt and pepper, and cook for further 4-5 minutes
When polenta is cooked, take off the heat and thoroughly stir in the Parmesan and Mascarpone.
Plate up, with a layer of creamy polenta and top with generous helping of the mushrooms and garnish with rosemary.
