Polenta with Fontina and Mushrooms
Recipe courtesy of
Food Network Kitchen
From:
Food Network Magazine
- Total:
- 25 min
- Active:
- 25 min
- Yield:
- 4 servings
- Level:
- Easy
Directions
Bring 3 3/4 cups water, 1/4 cup heavy cream and 1 teaspoon kosher salt to a boil; whisk in 3/4 cup instant polenta. Reduce the heat to medium; cook, stirring occasionally, until creamy, 10 minutes. Stir in 1 cup grated fontina. Saute 12 ounces sliced mixed mushrooms and 2 teaspoons chopped rosemary in butter until tender, 6 minutes; stir in 1¿4 cup heavy cream and season with salt and pepper. Cook until thickened; toss with chopped parsley. Serve over the polenta.
Photograph by Ryan Dausch
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