This recipe was inspired by a recipe I found in Food & Wine. I had some truffled polenta on hand so I used that – it would be just as tasty with regular polenta. It comes together in about 30 minutes.
1 1/2 c medium-grain polenta
Salt and pepper
6 TBSP butter
1/2 c chopped flat-leaf parsley
1 tsp chopped garlic
1 TBSP finely grated lemon zest
1/4 c olive oil
1 1/2 lb mixed mushrooms, such as cremini, oyster and stemmed shiitake, thickly sliced or quartered
12 oz spinach
1/2 c mascarpone cheese
Cook polenta according to package. Just before serving stir in the marcarpone.
Mince the parsley and garlic with the lemon zest. Transfer the gremolata to a small bowl.
In a large skillet, melt 1 TBSP of the butter in 2 TBSP of the olive oil. Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the mushrooms are golden and tender, about 5 minutes. Stir in half of the chopped greens and cook for 1 minute; transfer the mixture to a large bowl. Repeat with the remaining butter, oil, mushrooms and chopped greens.
To serve, spread polenta on a plate, top with mushrooms, greens, Parmesan and gremolata.
Serves 4 as main course.