Navidi's Creamy Polenta with Wild Mushrooms

Navidi's Creamy Polenta with Wild Mushrooms


• 4 cups vegetable or chicken stock  

• 3 cups uncooked polenta

• 1 cup sliced sauteed wild mushrooms

• 1 cup grated Parmigiano-Reggiano

• 3 Tablespoons butter

• 2 Tablespoons white wine

• 2 Tablespoons finely diced white onion

• 2 cloves garlic, minced

• 1 Tablespoon Navidi's Wild Mushroom & Sage Olive Oil

• Salt and pepper, to taste

Directions: Sweat the onion and garlic in the olive oil until tender and deglaze with the white wine.  Reduce the wine until viscous, add stock, and season to taste. Bring to a boil and stir in the polenta.  Return to a boil and then reduce to a simmer.  Add the sauteed mushrooms and continue to simmer until the stock is absorbed by the polenta, about 15 minutes.  Add the parmesan and butter and adjust the seasonings. Serve immediately and enjoy!