Autumn Delights: Stoneground Polenta with Wild Picked Mushrooms

{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 !