Creamy Polenta with Wild Mushrooms and Mascarpone

By Erika on March 12th, 2013 / / No Comments

I don’t know why, but I really love creamy polenta. I love the taste and the texture and I love trying new ways to eat it. The flavorful wild mushrooms and cool, creamy  and slightly sweet mascarpone are really a great combination with the warm, creamy polenta.  It’s such a nice side dish and nice way to switch up those ho-hum sides that always seem to come to mind when I plan for dinner.

Creamy Polenta with Wild Mushrooms and Mascarpone

Creamy Polenta with Wild Mushrooms and Mascarpone


For polenta:

  • 4 1/2 cups 2% milk
  • 1 cup coarse ground polenta
  • 1/4 cup heavy cream
  • 2 tablespoons grated Parmigiano-Reggiano
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper

For mushrooms:

  • 1 lb mixed fresh mushrooms (cremini, porcini, oyster and chanterelle), cleaned and sliced into bite-sized pieces
  • 6 tablespoons butter
  • 2 garlic cloves, smashed then minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons parsley, chopped finely

To finish:

  • 1/2 cup mascarpone
  • 2 tablespoons Parmigiano-Reggiano, grated


Prepare polenta.

  1. In a saucepan, bring milk to a simmer. Add polenta slowly, whisking until blended into the milk. Simmer, stirring occasionally, until polenta is thick, about 3-5 minutes.
  2. Remove from heat and stir in cream, cheese, salt, and pepper. Cover.

While polenta is cooking, prepare mushrooms.

  1. Sauté mushrooms in butter with garlic, salt and pepper, until they are browned and have given off liquid, about 5-7 minutes.
  2. Add lemon and parsley.
  3. Serve polenta with mushrooms on top then a dollop mascarpone then sprinkle with Parmigiano-Reggiano.

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