Recipe: Creamy Polenta with Mushrooms and Goat Cheese
- 2-1/2 cups milk
- 1 tablespoon unsalted butter
- 1 clove garlic, peeled and minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup cornmeal, yellow or white
- 1 pound assorted mushrooms such as shiitake & oyster
- 6 ounces fresh goat cheese
- 3/4 cup olive oil
- 2 to 3 fresh thyme sprigs
For the Polenta
Pour the milk into a pot over high heat and add the butter, garlic, salt and pepper. Bring to a boil, then reduce the heat until the liquid is just simmering. Whisk in the cornmeal gradually and continue to cook, whisking until the polenta is thick, 12 to 15 minutes.
For the Mushrooms
To roast wild or exotic mushrooms, preheat the oven to 350 degrees F. For 1 pound mushrooms, pour 3/4 cup olive oil into a small bowl, add thyme sprigs, and season with salt and pepper. Trim the stems and dip the mushrooms in the oil, letting the excess oil run off. Place the mushrooms on a rimmed baking sheet and roast in the oven until the mushrooms turn golden brown and begin to crisp around the edges, 15 to 18 minutes.
To serve, pour the hot polenta onto a serving platter. Add the hot mushrooms, then break the goat cheese up into small pieces and place around the platter. Serve and enjoy.