Sauteed Mushroom with Cheesy Polenta Recipe


INGREDIENTS:

For mushrooms:
4 tablespoons olive oil
1 1/2 pounds mushrooms, sliced (Baby Bella or mixture)
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon black pepper
6 garlic cloves, minced/grated
3 tablespoons balsamic vinegar
3/4 cup chicken broth
3 tablespoons butter
salt to taste

For polenta:
2 1/2 cups milk
2 1/4 cups chicken broth
1 1/2 cups instant polenta
8 ounces gouda* cheese, shredded
salt to taste

DIRECTIONS:

For mushrooms:
  1. Warm a large skillet over medium-high heat. Add oil. When oil ripples, add mushrooms; and cook stirring occasionally for 7 minutes. Stir in thyme, oregano, pepper and garlic; continue to cook, stirring, for 1 minute. Stir in balsamic vinegar, scraping up any brown bits from bottom of pan, stirring constantly about 30 seconds. Stir in chicken broth, reduce to low. Stir in butter. Salt to taste. Keep warm.

For polenta:
  1. In a saucepan, bring 2 1/2 cups milk and 2 1/4 cups chicken broth to a boil. Reduce heat to medium; gradually stir in polenta; cook, stirring constantly until mixture thickens, about 3 minutes. Add more liquid (broth, milk or water) as needed to achieve desired consistency. Remove from heat. Add shredded cheese; stir to combine until smooth. Salt to taste. Serve polenta warm topped with mushrooms.


NOTES:
*Other cheeses may be substituted. A few recommendations: Gouda, Gruyère, Havarti, Fontina, Cheddar


Original Recipes visit: Sauteed Mushroom with Cheesy Polenta Recipe @ shewearsmanyhats.com

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