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Polenta with Wild Mushrooms
...in your mind.
Polenta with Wild Mushrooms

Polenta with Wild Mushrooms

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

  1. Bring water and pinch of salt in medium pan to a boil
  2. Gradually whisk in the polenta, whisk for a minute and bring to a simmer. Cook for 15 minutes, stirring every 4-5 minutes
  3. 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
  4. 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
  5. When polenta is cooked, take off the heat and thoroughly stir in the Parmesan and Mascarpone.
  6. Plate up, with a layer of creamy polenta and top with generous helping of the mushrooms and garnish with rosemary.
Polenta with Wild Mushrooms

Polenta with Wild Mushrooms

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

  1. Bring water and pinch of salt in medium pan to a boil
  2. Gradually whisk in the polenta, whisk for a minute and bring to a simmer. Cook for 15 minutes, stirring every 4-5 minutes
  3. 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
  4. 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
  5. When polenta is cooked, take off the heat and thoroughly stir in the Parmesan and Mascarpone.
  6. Plate up, with a layer of creamy polenta and top with generous helping of the mushrooms and garnish with rosemary.