Ingredients
4½cupswater
salt
1cupcornmeal,coarse or medium
5tbspolive oil
3tbspparmesan,grated
1cupwhole milk ricotta
1cupmascarpone cheese
1tbspbutter
1lbshiitake mushrooms
2garlic cloves
3tbspfresh parsley,chopped
tspfresh ground black pepper
Preparation
In a medium saucepan, bring the water and 1 teaspoon of salt to a boil. Add the cornmeal in a slow stream, whisking constantly.
Whisk in 3 tablespoons of the oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, for about 20 minutes, until the polenta is thick.
Stir in the Parmesan. Remove from the heat but cover to keep warm.
In a medium bowl, mix together the ricotta, mascarpone, and ⅛ teaspoon of salt. Put in the refrigerator.
In a large frying pan, heat the remaining 2 tablespoons oil with the butter over moderately high heat. Add the mushrooms, garlic, and ¼ teaspoon of salt. Cook, stirring, for 5 to 10 minutes, until the mushrooms are golden.
Stir in the parsley and pepper. Stir the polenta. It should be thick but still pourable. If it’s too thick, stir in more water.
Using a large spoon or a medium ice-cream scoop, put three mounds of the cheese mixture onto each of four plates. Ladle the hot polenta over the mounds of cheese and top with the mushrooms.
Serve and enjoy!
