A lot of people shy away from making polenta because they think it takes a long time to prepare when in reality you can have a steaming bowl of creamy polenta and mushrooms on your table in 45 or less.
This hearty vegetarian meal is the perfect comfort food for any day of the week. The creamy polenta and delicate yet firm mushrooms mix well together in both taste and texture and provide a dish that is utterly delicious.
serves 2For the polenta
2 cups whole milk
1 cups water
1 cup polenta (coarse cornmeal)
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup mascarpone cheese
salt and pepper to taste
Combine the milk and water in a large saucepan, and bring to a boil over high heat. Whisk in the polenta and stir continuously until the mixture begins to thicken. Reduce the heat to medium-low and cook, stirring frequently, for 30 minutes, or until the polenta is creamy and tender.
Add the Parmesan and the mascarpone cheese, and stir to blend. Season with salt and pepper. Remove from the heat and serve immediately topped with mushrooms.
For the mushrooms
3 tablespoons olive oil
5 oz. package of cremini mushrooms, sliced thin
1 tablespoon garlic, minced
1 cup diced tomatoes
1 tablespoon fresh thyme, minced
In a saucepan over medium-high heat, add the olive oil. When the olive oil is hot, add the mushrooms and saute about 5 minutes. Add the garlic and saute for 1 minute. Add the diced tomatoes and thyme and bring to a simmer. Cook until the mushrooms are tender, about 10 minutes. Season with salt and pepper, to taste.
Serve over polenta.