Description
A creamy Parmesan Polenta served with a fresh Lemon Thyme Wild Mushroom mixture made from cremini and shitaki mushrooms, makes the ultimate gluten free vegetarian dish!
Ingredients
Scale
Parmesan Polenta:
- 3 cup of vegetable broth
- 1 cup of polenta
- 1 teaspoon salt
- 1/2 cup water
- 2 tablespoon unsalted butter
- 1/2 cup of shredded parmesan
Thyme Mushrooms:
- 1 tablespoon of olive oil
- 1/4 cup of shallots, diced
- 8 oz of baby bella mushrooms, sliced
- 8 oz of hen of the woods mushrooms, sliced (or use beech mushrooms or shitake)
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 1 teaspoon of fresh thyme, chopped
- salt to taste
Instructions
- Add vegetable broth to a medium size saucepan and bring to a boil.
- Once boiling, slowly stir in polenta with a whisk as well as salt.
- Reduce heat and allow polenta to cook for 15 minutes, stirring frequently so that the polenta does not stick to sides. After 15 minutes, whisk in 1/2 cup of water and continue to cook another 15 minutes.
- In the meantime, heat a large pan to medium high heat. Add olive oil and shallots. Saute for 1-2 minutes until shallots are translucent.
- Next add mushrooms and saute for 5-7 minutes.
- Add in butter, garlic, fresh thyme and salt. Saute another 3-4 minutes until mushrooms are browned and butter is evaporated. Set aside.
- Next, to the polenta, add in butter and 1/2 cup of shredded parmesan to taste.
- Serve polenta in a big bowl and top with mushroom mixture.
- Garnish with more parmesan and fresh thyme.
