Ingredients
3cupswater
kosher salt,to taste
1cuppolenta
1cupmilk,of choice
½cupparmesan cheese,grated
1tbspunsalted butter
pepper,to taste
olive oil,to taste
2medium shallots,finely chopped
kosher salt,to taste
4fresh thyme sprigs
1lbmixed mushroom,such as shiitake and cremini, steams trimmed, sliced
½cupdry sherry
¼cupvegetable stock
pepper,to taste
2garlic cloves,grated
1bunchfresh parsley,chopped
2lemons,zested
kosher salt,to taste
Preparation
Bring salted water to boil in a medium pot over medium-high heat. Pour in the polenta and stir for 2 minutes.
Reduce the heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to make sure the polenta isn’t sticking or burning.
Right before serving, stir the milk, Parmesan, and butter into the polenta. Season with salt and pepper to taste.
Heat a drizzle of olive oil in a large skillet over medium heat. Add the shallots and sweat for about 2 minutes until softened and slightly translucent.
Season with salt, then add the thyme leaves and mushrooms. Cook for about 5 minutes until the mushrooms are caramelized and softened.
Pour in the sherry to deglaze the pan and stir to loosen any browned bits from the bottom. Cook off the alcohol for about 1 minute. Add the vegetable stock and season with salt and pepper.
Bring to a boil, then let the liquid reduce for about 10 minutes. Remove from the heat.
In a small bowl, combine the garlic, parsley, and lemon zest. Season with salt to taste.
Divide the hot polenta between serving bowls and top with the mushrooms and gremolata.
Serve and enjoy!
