Creamy Polenta With Mushrooms

Creamy Polenta With Mushrooms Ingredients

2 cups milk of choice (dairy or plant based)5 cups water1 tsp salt (to taste)2 cups polenta4 tbsp butter1 tbsp Parmesan (freshly grated)

Topping

1/2 cup dried mushrooms of choice5 tbsp butter (divided)2 cloves garlic (minced)3 cups fresh mushrooms of choice (thinly sliced)1 tsp fresh thyme1 tbsp dark soy sauce1 tbsp heavy cream1 tbsp extra virgin olive oil1 tsp balsamic vinegar1/4 tsp ground black pepper

Steps

Add water & milk into a large pot, simmer over medium high heat & add salt.Add polenta, stirring with a whisk for 2 mins to prevent clumping.Reduce heat to low, cook for 45 mins, stirring every 10 mins, until polenta reaches desired consistency.Add butter & Parmesan, taste for seasoning.Meanwhile, rehydrate dried mushrooms with 1/2 cup of boiling water in a bowl & set aside for 20 mins.Drain mushrooms & thinly slice (reserve stock)Melt 2 tbsp of butter in a pan over high heat, add garlic & cook for 30 secs.Add both mushrooms & thyme, sauté for 3 mins until browned then add 1/2 of mushroom stock & deglaze pan.Reduce stock by 1/2, increase heat to medium low & whisk in remaining butter.Add soy sauce, cream, olive oil, black pepper & balsamic vinegar, cook for 2 mins & taste for seasoning.Scoop polenta into serving plates/bowls, top with mushrooms, garnish with more cheese, parsley & chilli flakes (optional) & serve immediately.