Velvety Polenta with Sauteed Mushrooms and Caramelized Onions

Serves: 4 Save

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