Description
This cheesy herb-y peppery polenta topped with a mouth-watering wild mushroom and thyme mixture is the ultimate vegetarian appetizer!
Ingredients
Scale
- Mushroom Topping
- 1 Tbsp. butter
- 1/3 cup chopped sweet onion
- 1 plump clove garlic, minced
- 12 oz. button mushrooms
- 1 Tbsp. olive oil
- 1/4 cup chicken stock
- 2 tsp. chopped fresh thyme and more for garnish
- 1/4 cup heavy cream
- 1 tsp. flour
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- Cheesy Polenta
- 3 cups chicken broth
- 2 Tbsp. butter
- 1 cup stone ground yellow cornmeal
- 1/2 cup grated Romano cheese
- 1/4 cup chopped Italan flat leaf parsley
- 1 tsp. salt
- 1/2 tsp. black pepper
Instructions
- In a large skillet over medium heat melt butter.
- Cook the onion until softened, about two minutes.
- Add garlic and cook for another minute, stirring constantly.
- Add the mushrooms and olive oil.
- Cook for 8 – 10 minutes until mushrooms are tender and liquid is evaporated, stirring occasionally.
- Stir in chicken stock and fresh thyme.
- Cook and stir for 1 minute.
- In a small bowl combine heavy cream and flour; stir into the mushroom mixture.
- Cook for 1 – 2 minutes until thickened and bubbly.
- In a Dutch oven combine chicken stock and butter. Bring to a boil.
- Slowly add cornmeal to broth, whisking constantly.
- Cook and stir until mixture returns to boil.
- Reduce heat to low.
- Simmer gently for about 18 minutes until mixture is thick and creamy.
- Stir in cheese, parsley, salt and pepper.
- Pour polenta on serving platter, spreading evenly.
- Spoon mushroom topping onto polenta.
- Garnish with fresh thyme.
- Serve warm.