Creamy Polenta with Portabello Mushrooms

By KDCooks

From Cooking Class at L'Academy de Cuisine.

Ingredients

• 1 cup polenta (fine corn meal)
• 31/2 cups water or chicken stock
• 1 /c cup grated gruyere or parmesan cheese
• 1-2 ounces butter
• salt & pepper
• 3-4 portabello mushrooms, brush off any dirt (don’t wash)
• 1 cup parsley, chopped
• 4 cloves garlic, minced
• 2 tablespoons shallots, chopped
• olive oil

Preparation

Step 1

Bring chicken stock to boil and slowly add polenta, whisking to prevent lumps.
Season with salt & pepper and cook until polenta thickens (about 30 minutes). Stir often to prevent sticking Mix in the butter and cheese before serving.

Meanwhile, prepare mushroon by removing stems and scraping out gills.. Sprinkle with olive oil and roast in oven for 8 minutes at 400 degrees.

Make a paste with the parsley, garlic and shallots, salt & pepper and olive oil.

Spread parsley paste over mushrooms. Cut mushrooms into serving pieces and put pat of butter on, then reheat in oven before serving.

Serve with polenta.