Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
2 cups | Whole milk |
2 ¼ cups | Chicken broth |
1 cup | Instant polenta |
½ cup | Galbani Pecorino Romano, grated |
1 cup | Galbani Mascarpone |
2 tbs. | Butter |
2 tbs. | Olive oil |
2 lbs. | Assorted gourmet mushrooms, thinly sliced |
2 | Shallots, minced |
1 tbs. | Truffle oil |
⅓ cup | Parsley, finely chopped |
½ cup | Galbani Parmesan, grated |
Kosher salt & freshly ground black pepper to taste |
In medium saucepan, add milk and 2 cups chicken broth. Bring to a boil.
Gradually add polenta, whisking constantly to prevent lumps from forming.
Reduce heat and cook until polenta is very thick.
Remove from heat and add Pecorino Romano.
Whisk in ½ cup of Mascarpone.
Season with salt and pepper.
Mushroom mixture: Melt butter and olive oil in sauté pan. Add mushrooms and sauté until browned. Add shallots, sauté another minute, and season with salt and pepper. Add ¼ cup of chicken broth and heat for 2 minutes. Stir in remaining Mascarpone, truffle oil, and parsley.
Arrange polenta on a platter, top with mushroom mixture, sprinkle with Parmesan, and serve.