7 cups of water
2 cups fine cornmeal
1 cup heavy cream
1/2 cup mascarpone cheese
2 tablespoons butter
3 tablespoons grated Pecorino Romano cheese
Salt and pepper to taste
2 cups oyster mushrooms
2 cups cremini mushrooms
2 cups shitake mushrooms
Filippo Berio extra virgin olive oil
Red pepper flakes to taste
Salt to taste
1 clove minced garlic
For the Polenta
In a large sauce pan, bring water to a boil. Slowly whisk in polenta, continue whisking until it thickens.
Turn heat to low. Cook, stirring, for 30 minutes or until desired thickness.
Add cream, mascarpone, butter, salt and pepper. Cook and stir another 5 minutes. Add Pecorino cheese and serve.
For the Mushroom Sauté
Tear mushrooms gently into bite-sized pieces.
Heat the oil in large sauté pan. Add garlic, pepper flakes, and salt and cook for 1 minute. Add mushrooms and stir once gently to coat with the oil. Then let them cook without stirring for a couple of minutes, until slightly brown.
Toss and cook through. Serve on top of polenta. The polenta may be poured into a shallow platter and the mushroom mixture spooned over the top or individual dollops of polenta may be put in small bowls and topped with the sauce.
This recipe is featured on show 2221 – Cooking for Friends / Cucinando per gli Amici. It’s a family favorite with Christina and Carla Pallotta of Nebo Restaurant in Boston, where many of their mother’s great recipes are on the menu.
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