About the Recipe
Try THIS instead of mashed potatoes as a side dish!
Ingredients
1 c corn meal (either coarse or fine) 1 small onion, chopped
1 clove garlic, minced 2-1/2 c chicken stock (you may substitute low sodium chicken or vegetable broth) 1/2 c parmesan cheese 1/2 tsp sea salt
1/4 tsp black pepper 1 tsp fresh thyme, plus a sprig for presentation 2 Tbsp unsalted butter
OPTIONAL
One 8oz pkg cremini mushrooms (you may substitute button mushrooms), sliced 1 minced clove garlic 2 Tbsp unsalted butter 1 tsp chopped fresh thyme 1/4 tsp sea salt 1/4 tsp black pepper
Preparation
If you’d like to make this a MUSHROOM polenta, start with the OPTIONAL list by melting 2 tablespoons of unsalted butter over medium heat in a saute pan. Toss in minced garlic and stir around for a few seconds. Then add sliced mushrooms and saute about ten minutes until soft and cooked through. Stir in salt, pepper and thyme, and taste for seasoning, adding a pinch more salt, if necessary. Turn off heat and set aside. FOR THE POLENTA.. melt butter over medium heat in a large pot. Add onions and garlic and saute a few minutes until translucent. Now, add stock or low sodium broth and raise heat to high. Heat unil just beginning to boil, and add corn meal. Now, add salt, pepper and thyme and mix through. Cover and reduce heat to low, and cook for 20-25 minutes, stirring frequently throughout to prevent burning. Taste for doneness. Remove from heat and stir in parmesan. Serve in large bowl with a decorative sprig of thyme on top, or if you opted to add the mushrooms, scoop the cooked mushrooms over the top and serve.