Creamy White Polenta w/ Mushrooms

Robin and I were thrilled to welcome our friend David Katz back to San Francisco last night.  David has spent the past three years in Washington DC working in the DOE and then the White House.  He finally snapped out of the DC haze and has come back to SF to work on an energy start up.  This is the first of many fun dinners to come.

I had spotted this recipe on Smitten Kitchen over the winter break and a cold, rainy night seemed like the perfect time to try it out.  Like the blog post suggests, I left the mascapone cheese out.  I should have also cut the amount of grits in half and doubled the amount of mushrooms.  It is a great dish, though.  I served it with a green salad and some horribly over cooked brussels sprouts.

Creamy White Polenta with Mushrooms


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