Polenta and Mushrooms

Discover this delightful vegetarian dish that combines earthly flavours of mushrooms along with conforming texture of polenta.

Polenta: Follow Bob’s Red Mill Polenta cooking directions for one cup of polenta. At the end of cooking polenta stir in 1 cup of grated parmesan cheese.
Mushrooms: Finely chop shallot and garlic cloves.
Wipe mushrooms clean (if wild picked) and cut into bite-sized pieces.
Heat vegetable oil and butter in a large skillet.
Sauté the shallot and garlic until soft, 3-4 minutes.
As it cooks stir in mushrooms, thyme, rosemary, salt and pepper. Cook until the liquid is almost absorbed.
Add half the broth (1/2 cup) and continue to cook the mushrooms until they are soft and cooked through. Cooking time will depend on the size, thickness and type of mushroom.
Stir the cornstarch into the rest of the broth (1/2 cup) mixing well. Stir into the mushrooms. Cook until it forms a sauce, 2-3 minutes. Remove from heat.
Taste for seasonings. If needed add more salt and herbs.
Serve on top of polenta.

Polenta is a finer creamier Italian version of cornmeal
Use a single mushroom variety or mix
Using both butter and vegetable oil allows for higher heat that would otherwise brown the butter
Beef broth maybe substituted for vegetable broth
Optionally chop parsley for garnish

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