
Velvety Polenta with Sauteed Mushrooms and Caramelized Onions
Ingredients (18)
- FOR THE POLENTA:
- 2 cups chicken stock
- 1 cup whole milk
- 1/2 cup quick-cooking polenta
- 2 tbsp unsalted butter
- 1 clove garlic
- 1/2 tsp Kosher salt
- 1/4 cup freshly grated Parmesan
- FOR THE MUSHROOM ONION SAUCE:
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 6 oz dried porcini mushroom
- 1 medium yellow onion
- 1 clove garlic
- 1 tbsp balsamic vinegar
- 1/4 cup dry red wine
- 1 tbsp fresh thyme leaves
- Kosher salt and freshly ground black pepper
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at How To Feed A Loon