Polenta aux Champignons

Ingredients

• 1 cup polenta
• 4 cups vegetable broth
• 12 ounces mushrooms
• 3 cloves garlic
• 1 teaspoon thyme
• 2 tablespoons olive oil
• 1 cup nut cheese
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley

Instructions

1. 1

   In a medium saucepan, bring 4 cups of vegetable broth to a boil over medium-high heat.

2. 2

   Once boiling, gradually whisk in 1 cup of polenta. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until thickened.

3. 3

   While the polenta cooks, clean and slice 12 ounces of mushrooms.

4. 4

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until golden brown.

5. 5

   Mince 3 cloves of garlic and add to the skillet with the mushrooms. Cook for an additional 2 minutes until fragrant.

6. 6

   Stir in 1 teaspoon of thyme, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for another 1-2 minutes to combine the flavors.

7. 7

   Once the polenta is thick and creamy, remove it from heat and stir in 1 cup of nut cheese until well combined.

8. 8

   To serve, spoon the creamy polenta onto plates and top with the sautéed mushrooms. Garnish with chopped fresh parsley.

9. 9

   Enjoy your Polenta aux Champignons warm as a comforting dinner option!