Written on 05/08/2018
Jennifer Nevins

We enjoyed this creamy polenta dish with lentils and sautéed mushrooms at a restaurant in central Italy.  It was so different, simple and truly delicious.




1 Cup Coarse Yellow Cornmeal, 1 Tsp. Sea Salt

1 Cup Mascarpone Cheese & 2 Tbsp. Butter


1 Cup Dry Lentils

2 Tbsp. Butter, 1 Tsp. Salt, ½ Tsp. Black Pepper, 1 Tbsp. Fresh Herbs


1 Cup Mushrooms (Porcini or your choice)

2 Tbsp. Butter, 1 Tsp. Salt, ½ Tsp. Black Pepper, 1 Tbsp. Fresh Herbs



Polenta: Bring 4 ½ cups of water to a boil in a saucepan. Whisk in the salt and then the cornmeal. Reduce the heat to medium low and cook, stirring occasionally, until the cornmeal is tender and absorbs all the liquid, about 30 minutes.  When the cornmeal is cooked, add the mascarpone cheese and the butter.  Mix well and taste – season with additional salt and pepper if needed.  Lentils: Meanwhile, bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 15 minutes. Add butter, sea salt, pepper and fresh herbs to the lentil mixture.  Spoon on top of the polenta.  Mushrooms: In a separate saucepan, saute the mushrooms in the melted butter for approx. 5 minutes.  Season to taste with salt, pepper and fresh herbs.  Spoon on top of the lentil mixture and serve warm.