Mushroom Polenta

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. 1

   Add vegetable broth to a medium size saucepan and bring to a boil.

2. 2

   Once boiling, slowly stir in polenta with a whisk as well as salt.

3. 3

   Reduce 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. 4

   In 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. 5

   Next add mushrooms and saute for 5-7 minutes.

6. 6

   Add in butter, garlic, fresh thyme and salt. Saute another 3-4 minutes until mushrooms are browned and butter is evaporated. Set aside.

7. 7

   Next, to the polenta, add in butter and 1/2 cup of shredded parmesan to taste.

8. 8

   Serve polenta in a big bowl and top with mushroom mixture.

9. 9

   Garnish with more parmesan and fresh thyme.