Savory Mushroom Polenta

Ingredients:

• 1 cup cornmeal
• 4 cups vegetable broth
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• 1 lb mixed mushrooms (such as shiitake and cremini), sliced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. In a medium saucepan, bring the vegetable broth to a boil.
2. Slowly whisk in the cornmeal, stirring constantly to prevent lumps.
3. Reduce heat to low and simmer, stirring occasionally, until the polenta is thick and creamy, about 20-25 minutes.
4. Stir in the Parmesan cheese and butter, and season with salt and pepper.
5. In a large skillet, heat olive oil over medium heat.
6. Add the mushrooms and garlic, sauté until the mushrooms are golden brown, about 5-7 minutes.
7. Pour in the white wine and cook until reduced by half, about 2-3 minutes.
8. Serve the creamy polenta topped with the savory mushrooms.
9. Garnish with fresh parsley and enjoy!