creamy white polenta with mushrooms
Because I am a complete and total Yankee, I really didn’t know a thing about grits until Alex and I took a trip to earlier this year. But when I tried them, I fell hard. I found them in a small puddle beneath the most in a large-rimmed shallow bowl, shredded Brussels tangled around them and then the next day loaded with cheese and chives adjacent to my eggs. They seemed to be open and ready for anything put before them–on so many levels, exactly what I needed.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Porcini | not in our table | 0 |
| Chanterelle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 1/2 cups water
- 1 cup coarse stone-ground white grits (preferably organic)
- 1/4 cup heavy cream
- 2 tablespoons finely grated Parmigiano-Reggiano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, smashed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 3 tablespoons cold unsalted butter
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh flat-leaf parsley (we used chives)
- 1/2 cup mascarpone (though we used crème fraîche, and just a tad)
- 2 tablespoons finely grated Parmigiano-Reggiano