Creamy Mushroom Polenta with Scallops

For this dinner I made a creamy, cheesy mushroom polenta topped with scallops and a garlic avocado puree.

Creamy Mushroom Polenta
1/2 cup yellow grits (not instant)
3 cups water
2 cups roughly chopped shiitake mushrooms
2 tbsp heavy cream
1/2 cup ricotta cheese
Salt & pepper to taste

Cook the shiitake mushrooms in a hot pan with a little bit of olive oil until they release and re-absorb their water.  While the mushrooms are

cooking, put the grits and water in a saute pot and bring to a boil before turning the heat to low and covering.  Whisk the polenta every 5-10 minutes to ensure it doesn't stick or burn.  Once the polenta has begun to thicken, add the mushrooms and the salt and pepper.  When the polenta has finished cooking, remove from heat, stir in the cream and cheese and serve!




I cooked the scallops in a very hot pan with butter in order to get a nice crusty and caramelized finish on the scallops which still allowing them to be cooked correctly.  I served them over the polenta and topped with an avocado puree.  Try it and enjoy!