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Yields:
4 - 6 serving(s)
Prep Time:
45 mins
Total Time:
45 mins
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Ingredients
- 3 cups
vegetable broth
- 1 1/2 cups
instant polenta
- 2 Tbsp.
salted butter
- 2 1/2 tsp.
kosher salt
- 3/4 tsp.
black pepper
- 2 Tbsp.
olive oil
- 2 lb.
mixed mushrooms, (gills scraped out if using portabellos), chopped
- 1
small shallot, finely chopped
- 2 tsp.
fresh thyme, roughly chopped, plus more for topping
- 1/2 cup
dry white wine
- 1/2 cup
heavy cream
- 1
4-ounce log goat cheese, crumbled
Directions
- Step 1Bring 4½ cups water and 2 cups vegetable broth to a boil in a medium pot over medium-high heat. Slowly pour in the polenta, whisking as you pour to prevent large clumps. Reduce the heat to a simmer and cook 15 minutes, stirring frequently. Add the butter, 1½ teaspoons salt and ½ teaspoon pepper. Set aside to keep warm.
- Step 2Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until they begin to shrink and release liquid, about 5 minutes.
- Step 3Increase the heat to high and continue to cook, stirring occasionally, until the mushrooms are dry and beginning to brown, 7 to 10 more minutes.
- Step 4Reduce the heat to medium-high. Add the shallot, thyme and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Cook, stirring, until softened, about 2 minutes.
- Step 5Carefully add the white wine to the mushrooms and cook until mostly evaporated, about 1 minute. Add the remaining 1 cup broth and the heavy cream. Simmer until the liquid is thickened slightly but the mushrooms are still saucy, about 7 more minutes.
- Step 6Stir the goat cheese into the polenta until melted, adding a splash of water to loosen if necessary. Spoon the polenta into bowls; top with the mushrooms and sauce and more thyme.
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