INGREDIENTS:
MUSHROOM TOPPING:
- 1 Tbsp. butter
- 1/3 cup chopped sweet onion
- 1 plump clove garlic, minced
- 12 oz. button mushrooms
- 1 Tbsp. olive oil
- 1/4 cup chicken stock
- 2 tsp. chopped fresh thyme and more for garnish
- 1/4 cup heavy cream
- 1 tsp. flour
- 1/4 tsp. salt
- 1/8 tsp. black pepper
CHEESY POLENTA:
- 3 cups chicken broth
- 2 Tbsp. butter
- 1 cup stone ground yellow cornmeal
- 1/2 cup grated Romano cheese
- 1/4 cup chopped Italian flat leaf parsley
- 1 tsp. salt1/2 tsp. black pepper
INSTRUCTIONS:
In a large skillet over medium heat melt butter.Cook the onion until softened, about two minutes.
Add garlic and cook for another minute, stirring constantly.
Add the mushrooms and olive oil.
Cook for 8 – 10 minutes until mushrooms are tender and liquid is evaporated, stirring occasionally.
Stir in chicken stock and fresh thyme.
Cook and stir for 1 minute.In a small bowl combine heavy cream and flour; stir into the mushroom mixture.
Cook for 1 – 2 minutes until thickened and bubbly.
In a Dutch oven combine chicken stock and butter. Bring to a boil.
Slowly add cornmeal to broth, whisking constantly.
Cook and stir until mixture returns to boil.
Reduce heat to low.Simmer gently for about 18 minutes until mixture is thick and creamy.
Stir in cheese, parsley, salt and pepper.
Pour polenta on serving platter, spreading evenly.
Spoon mushroom topping onto polenta.Garnish with fresh thyme.
Serve warm.
(Source: https://www.ciaochowbambina.com/cheesy-polenta-with-wild-mushrooms-thyme/)
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