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Creamy Polenta With Mushrooms and Baby greens

kept byninman

6 cups water
1½ teaspoons kosher salt, divided
1½ cups polenta (not instant or quick cooking)
3 tablespoons unsalted butter, divided
1 (8-oz.) package sliced cremini mushrooms
1 (8-oz.) package sliced shiitake mushrooms
1 tablespoon chopped shallot
3 cups packed mixed baby greens
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1 ounce Parmesan cheese, shaved (about ½ cup)



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