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Polenta - creamy herbed w/ mushrooms

By

In slow cooker

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Rate this recipe 4.4/5 (15 Votes)

Ingredients

  • 4 c. Chicken stock
  • 1 c. Stone ground polenta
  • Salt & pepper
  • 1 T. Butter
  • 1 T. Olive oil
  • 1 lg shallot, finely chopped
  • 3/4 lb cremini mushrooms, cleaned and quartered
  • 3 cloves garlic, minced
  • 2 T. Flat leaf parsley, chopped coarsely
  • 2 tsp. Each minced fresh oregano and thyme, plus more for garnish
  • 1/2 c. Grated Parmesan
  • 1 c. Fresh or Frozen corn, thawed

Details

Preparation

Step 1

In slow cooker, stir stock, polenta, 1tsp salt and grinds of pepper. Cover and cook on low setting for 3 to 3 1/2,hours stirring 2 or 3 times. The liquid should be absorbed and the polenta should be thick and soft and no longer gritty.

About 10 minutes before the polenta is ready, sauté the shallots and mushrooms in butter and oil until mushrooms are tender and liquid has evaporated, about 5 min. Stir in garlic and parsley and season with salt and pepper and cook 1 more minute.

About 5 minutes before the polenta is ready, stir in the 2 tsp of oregano and thyme, Parmesan and corn and cover.

Spoon into dish and top with mushroom mixture - garnish with more oregano, thyme and Parmesan.

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