Mascarpone Polenta With Wild Mushrooms

• 1 cup polenta or ground corn
• 1 tablespoon unsalted butter
• 1/2 cup fresh or frozen sweet corn kernels
• 2 tablespoons mascarpone
• Kosher salt
• White pepper
• 2 tablespoons extra-virgin olive oil
• 5 cups thinly sliced mixed mushrooms (such as chanterelles, cremini, shiitake, beech and oyster)
• 1 small shallot, finely chopped
• 2 garlic cloves, finely sliced
• 1/2 tablespoon finely chopped chives
• 1/2 tablespoon finely chopped flat-leaf parsley
• White truffle oil
• 2 tablespoons finely grated Parmesan

1. 1. In a large saucepot, bring 5 cups of salted water to a boil. Slowly add the polenta and whisk constantly until tender, about 7 to 10 minutes. Use a wooden spoon to stir in the butter, corn and mascarpone. Season with salt and white pepper. Set aside.
2. 2. In a large skillet set over medium heat, warm the olive oil. Add the mushrooms and cook until they soften slightly, about 7 to 10 minutes. Add the shallot and garlic and cook until translucent. Season with salt.
3. 3. Stir the herbs into the polenta and spread the polenta onto a serving platter. Spoon the mushrooms onto the center of the polenta and drizzle lightly with truffle oil. Sprinkle with the Parmesan and serve immediately.

polenta, unsalted butter, frozen sweet corn kernels, mascarpone, kosher salt, white pepper, extravirgin olive oil, mixed mushrooms, shallot, garlic, chives, flatleaf parsley, truffle oil, parmesan

Taken from www.epicurious.com/recipes/member/views/mascarpone-polenta-with-wild-mushrooms-53005381 (may not work)