Ingredients
1 c Corn Meal
1 c heavy cream
4 c water
12 oz cremini mushrooms, sliced
4 oz mascarpone cheese
1 tsp salt
1/2 tsp pepper
Slice mushrooms and sauté in butter over medium heat in a large pan until just done, about 3 minutes. Set aside for a moment.
In a medium sauce pan bring cream and water to a boil. Whisk in cornmeal and cook, stirring constantly, until thickened and cooked. This takes only a few minutes, maybe up to 5 or 6 depending. When it no longer looks like soup, it’s likely done. Stir in the mascarpone until well combined, and then fold in the cooked mushrooms.
Season with salt and pepper.
For a soft polenta I find that a 1:5 ratio between cornmeal and liquid usually provides the optimum results.
Dinner Tonight: Chicken Breast With Mushroom Polenta And Candied Fennel
