Mushroom Polenta

Instructions

1. Prepare the polenta base
   In a large, heavy-bottomed pot, bring the broth to a boil. Slowly whisk in the polenta in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently, for 25-30 minutes until thick and creamy.
2. Sauté the mushrooms
   While the polenta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 2-3 minutes to allow them to brown. Then stir and continue cooking until golden, about 5-7 minutes total.
3. Add aromatics
   Add the remaining tablespoon of olive oil to the skillet with mushrooms. Add the garlic and shallots, cooking until fragrant and translucent, about 2 minutes. Add thyme leaves and season with salt and pepper.
4. Deglaze and reduce
   Pour the white wine into the mushroom mixture and scrape up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2 minutes, creating a light sauce.
5. Finish the polenta
   Once the polenta is thick and creamy, stir in the butter, heavy cream, and Parmesan cheese. Season with salt and pepper to taste. If the polenta becomes too thick, add a splash of hot broth or water to reach desired consistency.
6. Serve
   Spoon the creamy polenta into shallow bowls or plates, creating a well in the center. Top generously with the sautéed mushroom mixture and its juices. Garnish with additional Parmesan cheese and fresh thyme if desired.