Mascarpone Polenta with Mushrooms, Greens and Gremolata

Polenta is mixed with creamy mascarpone and topped with earthy wild mushrooms, pea shoots and gremolata

8 cups / 1.9 L water
1.5 cups / 340 g polenta
Kosher salt
4 Tbs unsalted butter
White or freshly ground pepper
0.5 cup / 115 g flat-leaf parsley, minced
1 clove garlic, minced
1 Tbs finely grated lemon zest
2-3 Tbs olive oil
1.5 lbs / 680 g mixed mushrooms, such as cremini, oyster and stemmed shiitake, thickly sliced or quartered
4 cups / 1.4 Kg packed young greens, such as spinach, kale or pea shoots, coarsely chopped
3 Tbs plus 2 Tbs mascarpone cheese

View the full recipe at Borrowed Salt →