Polenta Perfection

A Scottsdale chef's take on the Italian staple

Chef Peter DeRuvo knows that the key to authentic Italian polenta lies in high-quality ground corn and classic technique. At his modern Italian restaurant, Cuoco Pazzo, the Scottsdale chef proves that ingredients and method matter. DeRuvo enhances his slow-cooked polenta with creamy mascarpone, sweet corn and a scattering of fresh herbs. On top, a pile of wild mushrooms and A drizzle of aromatic white-truffle oil punctuate the polenta's smooth texture and demure flavor.

Recipe adapted from Peter DeRuvo, Cuoco Pazzo, Scottsdale, AZ

Mascarpone Polenta With Wild Mushrooms
No Ratings
Chef Peter DeRuvo knows that the key to authentic Italian polenta lies in high quality ground corn and classic technique.
Servings
4
servings
Ingredients
  • 1½ cups polenta or ground corn
  • 1 tablespoon unsalted butter
  • ½ 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
  • ½ tablespoon finely chopped chives
  • ½ tablespoon finely chopped flat-leaf parsley
  • White truffle oil
  • 2 tablespoons finely grated Parmesan
Directions
  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. 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. 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.
Rate this recipe