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Mascarpone Veggies & Polenta

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I used the mascarpone cheese on the collard casserole and for the stuffed portabella mushroom. The cheese was on sale for $3 and I couldn’t let a drop of it go to waste! This is what I served up last night…

How to Make:

Saute vegetables of your choice in garlic and olive oil. Mix in mascarpone cheese in last-minute of cooking on medium heat so cheese melts over veggies. Spread cheesy vegetables over polenta or grain of choice.

ENJOY!

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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