Polenta Con Funghi

Ingredients

Water

4 cups

Polenta

1 cup

Salt

1 teaspoon

Butter

2 tablespoons

Parmesan cheese

1/2 cup, grated

Olive oil

2 tablespoons

Mixed mushrooms

2 cups, sliced

Garlic

2 cloves, minced

Fresh thyme

2 teaspoons

Black pepper

1/2 teaspoon

Instructions

1. Bring the water to a boil in a large pot. Gradually whisk in the polenta and salt, making sure to avoid any lumps.
2. Reduce the heat to low and continue stirring the mixture frequently. This will prevent the polenta from sticking to the bottom of the pot. Cook until the polenta is creamy, about 25 minutes.
3. Add the butter and grated Parmesan cheese to the cooked polenta, stirring until both are fully incorporated. Cover the pot to keep the polenta warm while you prepare the mushroom topping.
4. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they are browned and tender, about 10 minutes. Stir occasionally to ensure even cooking.
5. Add the minced garlic and fresh thyme to the skillet with the mushrooms. Cook for about 1 minute until the mixture becomes fragrant. Season with black pepper to taste.
6. Spoon the warm, creamy polenta into serving bowls. Top each bowl with a generous helping of the sautéed mushroom mixture. Serve immediately while hot.