Sauteed Mushroom with Cheesy Polenta Recipe

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For mushrooms:
4 tablespoons olive oil
1 1/2 pounds mushrooms, sliced (Baby Bella or mixture)
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon black pepper
6 garlic cloves, minced/grated
3 tablespoons balsamic vinegar
3/4 cup chicken broth
3 tablespoons butter
salt to taste

For polenta:
2 1/2 cups milk
2 1/4 cups chicken broth
1 1/2 cups instant polenta
8 ounces gouda* cheese, shredded
salt to taste

*Other cheeses may be substituted. A few recommendations: Gouda, Gruyère, Havarti, Fontina, Cheddar


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