Roasted Mushrooms and Creamy Polenta
Make a vegetarian friendly meal with this Roasted Mushrooms and Creamy Polenta that is perfect as a side or a main dish!
- 4 Cups Chicken Stock
- 1 Cup Cornmeal
- 1 Cup Parmesan Cheese Grated
- 3 Cloves Garlic Minced
- ¼ Cup Heavy Cream
- 2 Tbs Butter
- 1 Pound Mushroom Mix Oyster, Cremini, Shitake, Maitake, etc
- 4 Sprigs Thyme
- 6 Cloves Garlic Smashed
- Olive Oil
Bring stock to a boil in a saucepan. Once boiling, reduce to a simmer.
Using a sifter slowly add in the cornmeal, stirring continuously. Once all of the cornmeal is added let simmer until thickened, about 10 minutes.
Stir in parmesan cheese, garlic, cream and butter. season to taste with salt and pepper. Serve warm for porridge consistency polenta or let cool to have a firm loaf like consistency.
Preheat oven to 325 degrees
Place mushrooms on a baking sheet with garlic cloves and fresh thyme. Make sure mushrooms are spread out to that they don't steam.
Drizzle with olive oil and season with pepper.
Roast for 15 minutes, then turn them. Season generously with salt. Roast for another 10 minutes or until mushrooms become crispy
Serve Mushrooms over polenta, then enjoy!
Calories: 489kcalCarbohydrates: 49gProtein: 22gFat: 24gSaturated Fat: 12gCholesterol: 60mgSodium: 813mgPotassium: 786mgFiber: 7gSugar: 7gVitamin A: 640IUVitamin C: 4.2mgCalcium: 329mgIron: 2.6mg