Vegetarian

Mascarpone Polenta with Wild Mushrooms takes 15 minutes to prepare.

Mascarpone Polenta with Wild Mushrooms takes 20 minutes to cook.

Mascarpone Polenta with Wild Mushrooms makes 4 servings.

The ingredients for Mascarpone Polenta with Wild Mushrooms are:

1.5 cup Bob's Red Mill Polenta
1 tbsp Butter, unsalted
0.5 cup kernels Yellow Sweet Corn, Frozen
2 serving Marscapone Cheese, 1 oz (by MELISSIAB)
2 tbsp Extra Virgin Olive Oil
5 cup, pieces or slices Mushrooms, fresh
3 tbsp chopped Shallots
2 clove Garlic
0.5 tbsp chopped Fresh Chives
0.5 tbsp Parsley
2 tbsp Parmesan Cheese, grated

Here is how you make Mascarpone Polenta with Wild Mushrooms:

DIRECTIONS1. In a large saucepot, bring 5 cups of salted water to a boil. Slowly add the polenta and whisk constantly until tender, about 7 to 10 minutes. Use a wooden spoon to stir in the butter, corn and mascarpone. Season with salt and white pepper. Set aside.2. In a large skillet set over medium heat, warm the olive oil. Add the mushrooms and cook until they soften slightly, about 7 to 10 minutes. Add the shallot and garlic and cook until translucent. Season with salt.3. Stir the herbs into the polenta and spread the polenta onto a serving platter. Spoon the mushrooms onto the center of the polenta and drizzle lightly with truffle oil. Sprinkle with the Parmesan and serve immediately.Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/6542/Mascarpone_Polenta_with_Wild_Mushrooms_Recipe_by_Chef_Peter.htm#ixzz3jMx4XJ6xServing Size: makes 4 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user DARIENJADE.

The nutritional information for Mascarpone Polenta with Wild Mushrooms is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 403.6

• Total Fat: 18.4 g
• Cholesterol: 27.2 mg
• Sodium: 60.4 mg
• Total Carbs: 50.1 g
• Dietary Fiber: 4.7 g
• Protein: 10.3 g