Ingredients:

  • 4 cups (950ml) Vegetable or Chicken Broth (low sodium preferred)
  • 1 cup (170g) Quick-cooking Polenta (or Medium-Grind Cornmeal)
  • 1/2 cup (115ml) Heavy Cream
  • 1/4 cup (30g) Grated Parmesan Cheese, plus more for serving
  • 2 tablespoons Unsalted Butter
  • Salt and freshly ground Black Pepper to taste
  • 1 tablespoon Olive Oil
  • 1 pound (450g) Mixed Mushrooms (such as cremini, shiitake, oyster), sliced
  • 2 cloves Garlic, minced
  • 1/4 cup (60ml) Dry White Wine (optional, Pinot Grigio is good)
  • 2 tablespoons Fresh Parsley, chopped
  • 1 tablespoon Fresh Thyme Leaves
  • Salt and freshly ground Black Pepper to taste
  • 1 tablespoon Unsalted Butter (optional)

Instructions:

  1. Bring broth to a boil in the saucepan.
  2. Slowly whisk in the polenta, reducing heat to low.
  3. Cook, stirring constantly, until the polenta is thick and creamy (about 25-30 minutes). Polenta pulls away from the sides of the pan.
  4. Stir in the cream, parmesan cheese, and butter. Season with salt and pepper. Taste and adjust seasoning.
  5. Heat olive oil in the sauté pan over medium-high heat.
  6. Add mushrooms and cook, stirring occasionally, until softened and browned (about 8-10 minutes). Mushrooms release their liquid and then reabsorb it, browning around the edges.
  7. Add garlic, thyme and parsley and cook for 1 minute until fragrant.
  8. If using wine, deglaze the pan by pouring it in and scraping up any browned bits from the bottom. Cook until the wine is almost completely evaporated.
  9. Season with salt and pepper. Stir in butter (if using).
  10. Spoon creamy polenta into bowls. Top with the sautéed mushrooms. Garnish with extra parmesan cheese and fresh parsley.