- water - 4 1/2 cups
- polenta - 1 glass
- fatty cream - 1/4 cup
- Parmesan cheese - 2 items. spoons
- salt - 1 teaspoon
- black pepper - 1/4 teaspoons
- Mushrooms: Assorted fresh mushrooms - 450 Grams
- olive oil - 3 items. spoons
- garlic - 1 tooth
- salt - 1/2 teaspoonfuls
- black pepper - 1/4 teaspoons
- water - 1/4 Glass
- Butter - 3 Art. spoons
- lemon juice - 1 1/2 Art. spoons
- parsley or onions - 1 st. a spoon
- Mascarpone cheese or whipped cream - 1/2 cup
- Parmesan cheese - 2 items. spoons
1. Prepare the polenta. Finely grate the cheese. In a large saucepan bring the water to a boil. Add the polenta and cook, stirring occasionally with a whisk or a wooden spoon until the liquid is absorbed, and the polenta is thick, about 30 minutes. Remove from heat and add cream, grated cheese, salt and pepper. Mix. Cover and keep warm. 2. While the polenta is cooking, fry the mushrooms. Cut mushrooms along thin slices. Grind a clove of garlic and parsley greens (or onions). Heat the oil in a large frying pan over high heat. When the oil becomes hot enough, add mushrooms, chopped garlic, salt and pepper. Fry, stirring occasionally, until the liquid evaporates, and the mushrooms do not turn golden brown, from 6 to 8 minutes. 3. Add water, butter, lemon juice, chopped parsley greens (or onions) and fry, stirring until the butter melts. 4. Put the polenta in a plate, put mushroom sauce on top with Mascarpone cheese, sprinkle finely grated Parmesan cheese and serve immediately. Mushroom sauce can be made 1 hour in advance, cover and store at room temperature, and then preheat before use.
Servings: 2