Creamy Polenta With Mushrooms

Ingredients

• 2 cups milk of choice (dairy or plant based)
• 5 cups water
• 1 tsp salt (to taste)
• 2 cups polenta
• 4 tbsp butter
• 1 tbsp Parmesan (freshly grated)
• 1/2 cup dried mushrooms of choice
• 5 tbsp butter (divided)
• 2 cloves garlic (minced)
• 3 cups fresh mushrooms of choice (thinly sliced)
• 1 tsp fresh thyme
• 1 tbsp dark soy sauce
• 1 tbsp heavy cream
• 1 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar
• 1/4 tsp ground black pepper

Instructions

1. 1

   --- Steps ---

2. 2

   Add water & milk into a large pot, simmer over medium high heat & add salt.

3. 3

   Add polenta, stirring with a whisk for 2 mins to prevent clumping.

4. 4

   Reduce heat to low, cook for 45 mins, stirring every 10 mins, until polenta reaches desired consistency.

5. 5

   Add butter & Parmesan, taste for seasoning.

6. 6

   Meanwhile, rehydrate dried mushrooms with 1/2 cup of boiling water in a bowl & set aside for 20 mins.

7. 7

   Drain mushrooms & thinly slice (reserve stock)

8. 8

   Melt 2 tbsp of butter in a pan over high heat, add garlic & cook for 30 secs.

9. 9

   Add both mushrooms & thyme, sauté for 3 mins until browned then add 1/2 of mushroom stock & deglaze pan.

10. 10

    Reduce stock by 1/2, increase heat to medium low & whisk in remaining butter.

11. 11

    Add soy sauce, cream, olive oil, black pepper & balsamic vinegar, cook for 2 mins & taste for seasoning.

12. 12

    Scoop polenta into serving plates/bowls, top with mushrooms, garnish with more cheese, parsley & chilli flakes (optional) & serve immediately.