Mushroom Polenta

This Mushroom Polenta recipe is a hearty meatless meal that pairs sautéed wild mushrooms with creamy Parmesan polenta and thyme. So good!

📝 Ingredients

• 3 cup of vegetable broth
• 1 cup of polenta
• 1 teaspoon salt
• 1/2 cup water
• 2 tablespoon unsalted butter
• 1/2 cup of shredded parmesan
• 1 tablespoon of olive oil
• 1/4 cup of shallots, diced
• 8 oz of baby bella mushrooms, sliced
• 8 oz of hen of the woods mushrooms, sliced (or use beech mushrooms or shitake)
• 1 tablespoon unsalted butter
• 1 garlic clove, minced
• 1 teaspoon of fresh thyme, chopped
• salt to taste

👨‍🍳 Instructions

1. 1Add vegetable broth to a medium size saucepan and bring to a boil.
2. 2Once boiling, slowly stir in polenta with a whisk as well as salt.
3. 3Reduce heat and allow polenta to cook for 15 minutes, stirring frequently so that the polenta does not stick to sides. After 15 minutes, whisk in 1/2 cup of water and continue to cook another 15 minutes.
4. 4In the meantime, heat a large pan to medium high heat. Add olive oil and shallots. Saute for 1-2 minutes until shallots are translucent.
5. 5Next add mushrooms and saute for 5-7 minutes.
6. 6Add in butter, garlic, fresh thyme and salt. Saute another 3-4 minutes until mushrooms are browned and butter is evaporated. Set aside.
7. 7Next, to the polenta, add in butter and 1/2 cup of shredded parmesan to taste.
8. 8Serve polenta in a big bowl and top with mushroom mixture.
9. 9Garnish with more parmesan and fresh thyme.