Ingredients
Equipment
Method
- In a large saucepan, bring the broth to a boil. Gradually whisk in the polenta, stirring constantly to avoid lumps. Reduce heat to low and simmer, stirring frequently, until the polenta is thick and creamy, about 20-25 minutes.
- Once the polenta is cooked, remove from heat and stir in the butter and Parmesan cheese until well combined. Season with salt and pepper to taste. Cover to keep warm while you prepare the mushrooms.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and tender, about 8-10 minutes.
- Add the minced garlic and thyme to the skillet with the mushrooms. Cook for another 1-2 minutes until the garlic is fragrant. Season with salt and pepper to taste.
- To serve, spoon the creamy polenta onto plates or into bowls. Top with the sautéed mushrooms and garnish with additional fresh thyme if desired.
Notes
Chef's Tips:
• For a creamier texture, you can add a splash of heavy cream to the polenta.
• Avoid overcooking the polenta as it can become too thick and lose its creamy consistency.
• Serve with a side salad or roasted vegetables for a complete meal.
Food Safety:
• Ensure mushrooms are cooked to an internal temperature of 165°F (74°C) for food safety.
• Store leftovers in the refrigerator and consume within 3-4 days.