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Creamy Ricotta Polenta with Sautéed Mushrooms and Leeks Recipe
a white bowl filled with mashed potatoes topped with an egg and fried onions on top
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Creamy Ricotta Polenta with Sautéed Mushrooms and Leeks

50min · Gluten free · 4 servings
If you’ve had polenta before then you know that it’s an Italian porridge made with a type of cornmeal. Once boiled it is often fried or baked. It’s creamy, delicious and of course I usually add cheese. Here I top it with a springy and flavorful mix of sautéed mushrooms and leeks.
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Ingredients

Produce
• 1 tbsp Chives
• 1 Handful Flat-leaf parsley, leaves
• 1 Leek, medium
• 1 1/2 lbs Mushrooms, mixed
• 1 Shallot, large
• 2 sprigs Thyme
Refrigerated
• 4 Eggs, soft
Canned Goods
• 3 cups Chicken stock
Pasta & Grains
• 1 cup Polenta
Baking & Spices
• 1 Black pepper, Freshly ground
• 1/4 tsp Kosher salt
Oils & Vinegars
• 5 tbsp Olive oil, extra-virgin
Dairy
• 8 tbsp Butter, unsalted
• 1 cup Whole milk
• 1 1/2 cups Whole milk ricotta

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