{Recipe makes for two}
Ingredients for the polenta:
300g polenta
tsp salt
4 tbsp butter
2 tbsp of grated parmesan
For the mushrooms:
6 tbsp of butter
1 clove of chopped garlic
1-2 tsp of fresh thyme
300g of fresh mushrooms, chopped
1-2 tbsp of balsamic vinegar
2-3 tbsp of cream
1 tbsp of olive oil
- Bring 1200 ml of salted water to a simmer in saucepan over med-high heat
- For polenta, pour cornmeal slowly into the liquid always stirring
- Turn heat to low, cooking for approximately 45 minutes always stirring
- Add butter and Parmesan to taste
- For mushrooms, melt 3 tbsp of butter in over high heat until melted
- Add garlic and cook until it sizzles but do not let brown
- Add mushrooms and thyme, sauté approx. 4 minutes
- Salt to taste
- Keep mushroom stock in pan and allow to reduce
- Turn heat to med-low and add remaining butter, stirring
- Follow with balsamic vinegar, cream and olive oil
- Allow to thicken, taste for seasoning, then remove from heat
- Put polenta in warmed bowl, top with mushroom sauce and serve
Bon appétit !