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Creamy Wild Mushroom Polenta
- 1 cup polenta
- 3 cups milk
- 2 cups water
- ½ cup grated parmesan cheese
- 1 lb assorted wild mushrooms, sliced
- 1 medium shallot, finely minced
- 3 Tbsp olive oil
- 1 Tbsp fresh thyme, chopped
- 2 Tbsp butter (optional)
- Kosher salt and fresh cracked black pepper
In a very large skillet, heat olive oil until hot. Add mushrooms. Let sit for a minute before stirring to let mushrooms brown (this gives them lots of flavor). Toss mushrooms and sauté until tender. Add shallots and thyme and season with salt and pepper. Cook 1 minute more, set aside. In a large pot combine milk and water and bring to a boil. When boiling, slowly add the polenta, whisking constantly to avoid lumps. Continue whisking. When polenta boils, reduce to a simmer and cook until thick but still creamy (like cream of wheat), about 10-15 minutes. Whisk constantly, scraping the bottoms to avoid lumps and scorching. Remove from heat and stir in the parmesan cheese, butter and mushrooms. Season with salt and pepper and serve immediately.
