Polenta with Wild Mushrooms

  • Level: Easy
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2 tablespoons olive oil

1/2 pound shiitake mushrooms, sliced

1/4 pound white mushrooms, trimmed and sliced

4 1/2 cups chicken stock or water

1 cup coarse corn meal

2 tablespoons butter

1/2 cup grated Parmesan

Salt and pepper


  1. Heat olive oil in large skillet and cook mushrooms over medium heat until golden brown. Season and keep warm.In a medium saucepan, bring stock or water to a boil. Stir in cornmeal. Reduce heat to a simmer and stir occasionally to prevent lumps. Cook for approximately 30 minutes. Taste the polenta, it should be thick and smooth without a coarse texture. Cook over low heat until the texture is correct. Stir in butter, cheese and salt and pepper. Serve hot as a side or main dish.

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