Thursday, April 20, 2017

Soft polenta with mushrooms and gremolata
8C water
1 Tbsp. kosher salt
2C stone-ground yellow cornmeal
4 Tbsp. unsalted butter, room temperature
1/2C cream
1/2C grated Parmesan cheese
freshly ground pepper to taste

1/2C Italian parsley leaves
1 tsp. garlic
1 Tbsp. finely grated lemon zest

1 Tbsp. butter
2 Tbsp. olive oil
1-1/2 lb. mixed mushrooms, thickly sliced
4 oz. young greens, i.e. spinach, pea shoots, coarsely chopped
  (4C packed)

For the polenta:  Bring water to a boil and whisk in the polenta in a slow, steady stream.  Add the salt and cook over moderately low heat, whisking frequently, until the polenta is thickened and tender, about 15 minutes.  Whisk in the butter and cream and season with pepper.  Press plastic wrap directly on the surface of the polenta to prevent a film from forming; cover and keep warm.

For the mushrooms:  Melt butter and olive oil in a pan, add the mushrooms and season with salt and pepper.  Cook over moderately high heat, stirring occasionally, until the mushrooms are golden and tender.  Stir in the chopped greens and cook until wilted.  

For the gremolata:  mince the parsley and garlic with the lemon zest.  Set aside.

Pour the polenta onto a large platter; if the polenta is very thick, reheat with ½ cup of water before servings.   Sprinkle with Parmesan cheese and spoon the mushroom mixture on top.  Sprinkle the gremolata over the mushrooms and serve warm.
MAKES:  6 servings