Recipes Soft Polenta with Mixed Mushrooms and Gremolata 3.0 (5,615) 1 Review Chef Suzanne Goin adores the straightforward flavors in this vegetarian dish: the sautéed mushrooms and greens and the tangy mascarpone that melts into the creamy polenta. By Suzanne Goin Suzanne Goin Instagram Website Suzanne Goin is a four-time James Beard Award-winning chef and the author of two bestselling cookbooks, Sunday Suppers at Lucques and The A.O.C. Cookbook. She is the co-owner of several beloved Los Angeles restaurants.Expertise: chef, restaurateur, cookbook author, farmers market advocate.Experience: Suzanne Goin was born in Los Angeles to food-obsessed Francophile parents. A graduate of Brown University, Suzanne's background includes positions at some of the most acclaimed restaurants in the United States, including Ma Maison and L'Orangerie in Los Angeles, Al Forno in Providence, Olives in Boston, Chez Panisse in Berkeley, and Alain Passard's Arpège in Paris. Her work as executive chef at Campanile put her on the culinary map in Los Angeles and laid the groundwork for Lucques, her first restaurant, with business partner Caroline Styne. Suzanne's food defines an inimitable Southern California style, reflecting her passion for seasonal cooking, ever-changing menus, and artfully presented dishes bursting with colors and flavors that embrace the beauty and decadence of California farms. Food & Wine's Editorial Guidelines Updated on June 21, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Peggy Wong Total Time: 1 hrs Yield: 6 to 8 first-course or 4 main-course servings Ingredients 1 1/2 cups medium-grain polenta Kosher salt 6 tablespoons unsalted butter Freshly ground pepper 1/2 cup chopped flat-leaf parsley 1 teaspoon chopped garlic 1 tablespoon finely grated lemon zest 1/4 cup extra-virgin olive oil 1 1/2 pounds mixed mushrooms, such as cremini, oyster and stemmed shiitake, thickly sliced or quartered 4 ounces young greens, such as spinach, Russian kale or pea shoots, coarsely chopped (4 cups packed) 1/2 cup mascarpone cheese Directions In a large saucepan, bring 8 cups of water to a boil. Whisk in the polenta in a slow, steady stream. Add 1 tablespoon of salt and cook over moderately low heat, whisking frequently, until the polenta is thickened and tender, about 30 minutes. Whisk in 4 tablespoons of the butter and season with salt and pepper. Press plastic wrap directly on the surface of the polenta to prevent a film from forming; cover and keep warm. Meanwhile, on a work surface, mince the parsley and garlic with the lemon zest. Transfer the gremolata to a small bowl. In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons 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. Pour the polenta onto a large platter; if the polenta is very thick, reheat with 1/2 cup of water before serving. Spoon the mushrooms and greens on top and garnish with the mascarpone. Sprinkle the gremolata over the polenta and serve warm. Make Ahead The cooked polenta can be refrigerated overnight. Rewarm with a little water before serving. Suggested Pairing With this mushroomy dish, serve earthy Rhône reds and rich Rhône whites. Rate it Print