Wild Mushroom Polenta

By BurnisonFam

Ingredients

• 4 c water
• 3 c shicken stock
• 1 2/3 c italian yellow cornmeal
• small diced onion
• 3 T olive oil
• 1/3 c white mushrooms (sliced)
• 1/3 c peeled and sliced portabella mushroom
• 1/4 c grated parmesan cheese
• 1/4 stick unsalted butter
• salt and pepper to taste

Preparation

Step 1

Warm a medium size sauce pot and add 3 T olive oil. When oil is hot, add onions and let cook two minutes. Add all sliced mushrooms season with salt and pepper and let cook 2 mins. Add all liquids (water and stock) and let come to a rapid boil.

In a thin stream add cornmeal to rapidly boiling liquid, all the while using a whisk. When all cornmeal has been incorporated, begin to stir with a wooden spoon, continue to stir until polenta pulls from the sides of the pot. Continue to stir while adding butter and parmesan cheese and take off the heat, either serve or poor onto a platter to cool and be cut later.