Polenta with Mushrooms

Polenta with Mushrooms, Step by Step

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1. Bring the stock and milk to a simmer and rain in the polenta, whisking all the time. Reduce the heat to low and cook for 25 minutes, stirring every few minutes.

   Mark done Start 25 min timer

2. Stir in the butter, parmesan and half the salt.

   Mark done

3. Meanwhile brown the mushrooms in the oil in a hot pan in two batches for 8 minutes each.

   Mark done Start 8 min timer

4. Add the garlic, thyme, remaining salt and the pepper for 1 minute.

   Mark done Start 1 min timer

5. Spoon the polenta into bowls and top with the mushrooms.

   Mark done

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Notes for Getting It Right

• Pour in the polenta slowly.
• Whisk at the start.
• Brown the mushrooms in batches.
• Add more stock if it gets too thick.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Suggestions

• Green salad
• Roasted tomatoes
• Crusty bread
• Red wine

Keeping and Reheating

Best eaten straight away. Keeps in the fridge for 2 days; reheat the polenta with milk.

Polenta with Mushrooms Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.