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Active Time
50 min
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Total Time
50 min
Jonathan Waxman makes his polenta using stone-ground grits because he prefers their coarser texture. You will, too.
Ingredients
Makes 6 first-course servings
For polenta
For mushrooms
For serving
Make polenta:
Step 1
Bring water to a simmer in a 3- to 4-quart heavy saucepan. Add grits in a slow stream, whisking until incorporated. Simmer, stirring occasionally with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 30 minutes. (Grits will have a loose, risotto-like consistency.) Remove from heat and stir in cream, cheese, salt, and pepper. Keep warm, covered.
Sauté mushrooms while polenta simmers:
Step 2
如果使用牛肝菌,一半大,然后切片lengthwise into 1/4-inch-thick slices. If using oysters, trim spongy base if necessary and slice caps into 1/2-inch-wide strips. If using chanterelles, leave small mushrooms whole, halve if medium, and quarter if large. If using lobsters, cut into 1/2-inch pieces. If using hedgehogs, trim base of stems and halve caps if large.
Step 3
Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms, garlic, salt, and pepper, stirring occasionally, until mushrooms are golden and any liquid they give off is evaporated, 6 to 8 minutes.
Step 4
Add water, butter, lemon juice, and parsley and heat, swirling skillet, until butter melts and liquid forms a sauce.
To serve:
Step 5
Top each serving of polenta with mushrooms and mascarpone. Serve immediately (polenta stiffens as it cools), sprinkled with Parmigiano-Reggiano.
Mushroom sauce can be made 1 hour ahead and kept, covered, at room temperature. Reheat before using.
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Reviews (21)
Back to TopTerrific, easy, and impressive. Double the mushrooms for 6 servings (or half the polenta for 3 servings). Next time I'll pull the polenta earlier (changing total cook time to 10-15 mins) as it really does solidify quickly after you've plated it.
efgelber
Brooklyn, NY
2/21/2012
This was simple and delicious. I added a pinch of red chili flakes to the polenta when I was whisking it. I poured the polenta into a pie dish, put the chanterelles on top, and put dollops of the mascarpone all over the top and baked it for about 20 minutes on 350.
susanpck
Oakland, CA
11/21/2011
I made this as a vegetarian main course with roasted asparagus on the side, and it was filling, rich and delicious. I added about 1/2 tsp. of truffle oil to the mushrooms, which was lovely. Previous reviewer was right--the lemon is essential. Mascarpone a nice touch.
rcallers
马里兰州议会
1/23/2011
I served the Spiced Pork Tenderloin on a bed of this, and it was heavenly. I couldn't find white grits, so used instant polenta - shortcut that still tastes wonderful and cuts cooking time. Used combo of white mushrooms and shitakes to cut cost as well. Do NOT skimp on the marscapone...I added a touch more than what was called for. I will make this again and again!
LauraBethChi
Chicago, IL
10/29/2010
I served this at a dinner party and it won first prize ahead of prime rib. I used polenta, which I prefer to grits and I added a few tablespoons of gorgonzola to it after it was done cooking but still hot. I used about 1/2 cup dried porcinis and a pound of white mushrooms, which cut the cost down by about 1/2 compared to using chanterelles or hedgehogs. And it is about the easiest thing in the world to make!
kimm711
3/11/2010
very yummy indeed. used mostly chanterelles and some shittake. the lemon made the dish so fresh and I did find the mascarpone did make everything much creamier, however not essential. I did not find organic stone-ground white grits anywhere and I live in the Bay Area!!
juliafoolia
Walnut Creek, CA
2/28/2010
非常富有和delicious!!! Lots of butter, so don't eat it if you're on a diet! You'll definitely want seconds! Mushrooms were amazing!!!!
peppermintpalm
Washington, DC
1/24/2010
This was wonderful. I also used all chanterelles. I found the Mascarpone unnecessary and would not include next time. The lemon, on the other hand, was essential.
meta
Tallahassee
7/3/2008
An excellent side dish! Tasty in every way, but felt more of the mushroom mixture and mascarpone was needed.
mgullo
Long Island, NY
3/16/2008
Pleased with the results. Haven't made polenta alot but it turned out well. Used yellow instead of white. Took about 15 minutes to cook as noted by others. Would bring the mascarpone to room temperature next time so not so cold.
pbmi
1/10/2007
Delightful vegetarian meal and easy enough for weeknight. I only used chanterelles and followed the directions. I served roasted asparagus on the side and a nice glass of Pinot Noir. Really lovely dish.
marcellene
Beaufort, SC
11/20/2006
This is absolutely the best polenta recipe I've ever had. I made it for Thanksgiving one year and it got RAVE reviews from everyone, and now it's September and I've already had 4 people ask me if I would make it again this year. It's DELICIOUS. Highly recommended as a side dish or even main dish.
kerripepper
Santa Rosa, CA
9/29/2006
Over all this was pretty good. The exotic mushroom's textures were a little bit too strange for me. Next time I will make this with button mushrooms. Dont bother paying more money for the exotic ones. The polenta was very good, especially with more parmesan than called for. This was enough for a main course for 4 with a salad ( I made the grilled pear salad with bacon and port vinaigrette, aslo on epicurious) and dessert.
Anonymous
5/27/2006
Absolutely delicious. Perfect for a vegetarian main course if you serve a large portion--I served sauteed kale alongside. The lemon juice makes the mushrooms heavenly, and the mascarpone is KEY. All in all, delectable and different.
Anonymous
los angeles, ca
3/22/2006
I made this for my book group last night and it was delicious. Almost everyone had seconds and, when I went to clean up, I didn't have to scrape a single plate! The only changes I made were to add some vegetable broth to the polenta water and instead of putting the mascarpone on top, I put a big hunk of goat cheese in the polenta. One of the most successful meals I've made in a while. (If you don't have a good source for polenta, try the Old Mill of Guilford NC website.)
Anonymous
Midtown, Memphis, TN
2/24/2006
