Vegetarian/Mushroom Polenta

A: 2C milk
    1t salt
    1 3/4C polenta
    1T parmesan cheese
B: 1/2oz dried mushrooms, or 3oz fresh, exotic varieties
C: 2T butter
    1# mushrooms, sliced
    2c garlic, minced
    1t thyme
D: 3T butter
E: 1T soy sauce
    1T heavy cream
    1T olive oil
F: 4T butter
1. Bring (A) to boil in pot, reduce heat to low, add (B), stir until starting
    to absorb and not clumpy, about 3 minutes. Simmer 45 minutes, adding milk if
    needed to maintain consistency of pudding.
2. Place (B) in small bowl and cover with 1/2C boiling water. Steep for 20
    minutes, remove mushrooms and chop. Reserve broth.
3. Saute (C) along with chopped mushrooms. Once starting to brown, add reserved
    broth to deglaze. Reduce by 1/2, add (D), once combined well, add (E).
4. Add (F) to polenta and stir to combine. Assemble bowls with polenta,
    followed by mushrooms.

Servings: 6

$Id: mushroom_polenta,v 1.1 2018/02/25 18:24:09 deaven Exp $

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