Mascarpone and Wild Mushroom Polenta

Serves 6

You'll need...

3 cups of polenta
3 cups of chicken stock
2 cups of water/dry white wine
1lb of assorted wild mushrooms (crimini, shitake, chanterelles or wood ears)
4 oz of Cantaré Fresh Mascarpone Italian Cream Cheese
1 tablespoon of salted butter
¼ cup of olive oil
3 cloves of fresh garlic, minced
1 cup of fresh flat leaf parsley, chopped

Here's how...

In a stock pot, bring chicken stock and water/wine to a boil and add polenta. Turn the heat down to medium and simmer until cooked (7-10 minutes). Over a high heat in a skillet add the butter and olive oil and sauté the wild mushrooms and garlic for 5 -7- minutes. Add sautéed mushrooms to polenta and stir in Cantaré Fresh Mascarpone Italian Cream Cheese until smooth. Add the flat leaf parsley and serve with stews or casseroles, or as a side dish to BBQ’d meats or fish.