Creamy White Polenta with Mushrooms and Mascarpone

Name: Creamy White Polenta with Mushrooms and Mascarpone
Ingredients: For polenta; 4 1/2 cups water; 1 cup coarse stone-ground white grits (preferably organic); 1/4 cup heavy cream; 2 tablespoons finely grated Parmigiano-Reggiano; 1 teaspoon salt; 1/4 teaspoon black pepper; For mushrooms; 1 pound assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog; 3 tablespoons extra-virgin olive oil; 1 garlic clove, smashed; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup water; 3 tablespoons cold unsalted butter; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon chopped fresh flat-leaf parsley (we used chives)

Creamy White Polenta with Mushrooms and Mascarpone was pinched from <a href="http://smittenkitchen.com/blog/2007/11/creamy-white-polenta-with-mushrooms/" target="_blank">smittenkitchen.com.</a>

INGREDIENTS

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For polenta

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4 1/2 cups water

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1 cup coarse stone-ground white grits (preferably organic)

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1/4 cup heavy cream

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2 tablespoons finely grated Parmigiano-Reggiano

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1 teaspoon salt

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1/4 teaspoon black pepper

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For mushrooms

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1 pound assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog

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3 tablespoons extra-virgin olive oil

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1 garlic clove, smashed

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1/2 teaspoon salt

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1/4 teaspoon black pepper

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1/4 cup water

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3 tablespoons cold unsalted butter

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1 1/2 tablespoons fresh lemon juice

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1 tablespoon chopped fresh flat-leaf parsley (we used chives)

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