Polenta With Three Scoops of Cheese and Sautéed Shiitakes

“This is from one of my Food and Wine cookbooks. This sounds like an awesome winter comfort food dish.”

Ingredients Nutrition


  1. In a medium saucepan, bring the water and 1 teaspoon salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in 3 tablespoons of the oil.
  2. Reduce heat and allow to simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan cheese. Remove from heat, but cover to keep warm.
  3. Meanwhile in a medium bowl, mix together the ricotta, mascarpone and 1/8 teaspoon salt. Put in the refrigerator.
  4. In a large frying pan, heat the remaining 2 tablespoons of oil with the butter over moderate heat. Add the mushrooms, garlic and ¼ teaspoon salt. Cook, stirring, until the mushrooms are golden, 5-10 minutes. Stir in the parsley and pepper.
  5. Stir the polenta. It should be thick, but still pourable. If it is too thick, stir in more water. You may need as much as a cup.
  6. Using a large spoon or a medium ice-cream scoop, put three mounds of the cheese mixture onto four plates. Ladle the hot polenta over the mounds of cheese and top with the mushrooms.

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