Fresh herbslike thyme or parsley for garnish (optional)
Instructions
In a large saucepan, bring the broth to a boil. Gradually whisk in the polenta, reduce the heat to low, and cook, stirring frequently, until the mixture thickens and the polenta is tender, about 20-25 minutes. Add more broth if needed to reach your desired consistency.
While the polenta cooks, heat a pan over medium heat. Add 1 tablespoon of butter or oil, then sauté the onion and garlic until soft, about 5 minutes. Add the mushrooms and cook until they are golden and their moisture has evaporated, about 8-10 minutes. Season with salt and pepper.
Once the polenta is cooked, remove from heat and stir in the remaining butter and grated Parmesan cheese until well combined. Season with salt and pepper to taste.
Serve the creamy polenta topped with the sautéed mushrooms and garnished with fresh herbs if desired.
Notes
Stir polenta frequently to avoid lumps.
• Sauté mushrooms until golden for the best flavor.
• Gradually add polenta to boiling broth to prevent clumping.
• Adjust the consistency of polenta with extra broth if needed.
• Let polenta sit for a few minutes before serving to thicken up.