Mascarpone-mushroom polenta from Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook by Liana Krissoff

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in the books as a variation of "Classic soft polenta". Can substitute water for vegetable stock; and polenta, or corn grits for cornmeal.

  • Barb_N on February 02, 2017

    I made minor changes to this recipe- I used instant polenta which was not only a breeze but resulted in a lighter, better tasting grain! I will never go back to 45 minutes of stirring. I subbed some 'artisanal' ricotta from the market for the mascarpone (less fat) but it was essentially flavorless and did not add to the dish.

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