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.