Soft polenta with mushrooms and gremolata
polenta
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
gremolata
1/2C Italian
parsley leaves
1 tsp. garlic
1 Tbsp. finely
grated lemon zest
mushrooms
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