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

For mushrooms

• 1 lb 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

For serving

• 1/2 cup mascarpone
• 2 tablespoons finely grated Parmigiano-Reggiano

Description

Jonathan Waxman Makes His Polenta Using Stone-ground Grits Because He Prefers Their Coarser Texture. You Will, Too.

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