Soft Polenta with Mushrooms, Kale, Black Truffle salt and Gremolata

  • Servings: 6 servings
  • Prep time: ~ 15 minutes
  • Cook time: ~ 30 minutes


  • 1 1/2 cups medium-grain polenta
  • Back to Organic Black Truffle 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
  • White Truffle Oil to finish

Here is a hearty vegetarian dish packed with plenty of vitamins to keep you well over the holidays. Incorporate mushrooms into your meals as much as possible to boost your immune system.

This recipe was provided to Food and Wine from Chef Suzanne Goin of Los Angeles. It is simple to follow and you can make the polenta a day in advance for a quick meal. Just refrigerate the polenta and reheat with a little water.

If you do not have Mascarpone, then whip together 1 (8 ounce) package cream cheese softened at room temperature, 1/4 cup heavy cream, and 2 tablespoons of softened butter.



1) In a large saucepan, bring 8 cups of water to a boil. Whisk in the yellow grits (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 Back to Organic Black Truffle salt and black pepper. Press plastic wrap ( or parchment paper) directly on the surface of the polenta to prevent a film from forming; cover and keep warm.


2) Meanwhile, on a work surface, mince the parsley and garlic with the lemon zest. Transfer the gremolata to a small bowl.
Tip: add a pinch of salt over the garlic to mince it faster.

3) 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.


4) 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 grits also known as polenta can be refrigerated overnight. Reheat with a little water before serving. You can find these Geechie Boy Mill grits at many restaurants in Charleston. We bought our bags at the Garden and Gun Jubilee. You can buy them on the Garden and Gun store.


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