Polenta with Mushroom Ragout

• 1 cup polenta (coarse cornmeal)
• 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 4 tbsp butter, divided
• 1/2 cup grated Parmesan cheese
• 4 cups vegetable broth (or water)

Instructions

1. 1

   In a large pot, bring the vegetable broth (or water) to a boil. Slowly whisk in the polenta to prevent clumps.

2. 2

   Reduce heat to low and simmer, stirring frequently, until the polenta is thick and creamy, about 25-30 minutes.

3. 3

   While the polenta cooks, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook until browned and tender, about 8-10 minutes.

4. 4

   Stir in the minced garlic and fresh thyme and cook for another minute until fragrant. Season generously with salt and pepper.

5. 5

   When the polenta is done, remove from heat and stir in the remaining 2 tablespoons of butter and the parmesan cheese until melted. Season with salt to taste.

6. 6

   Serve the creamy polenta in bowls, topped with the mushroom ragout.