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Creamy Polenta with Roasted Mushrooms


Creamy Polenta with Roasted Mushrooms Recipe

Ingredients:
  • For the Roasted Mushrooms:
  • 1 lb. Baby Bella mushrooms, stems removed and cut in half
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced garlic
  • Salt and black pepper, to taste
  • 1/4 cup chopped flat leaf Italian parsley
  • For the Creamy Polenta:
  • 2 cups milk
  • 1 1/2 cups water
  • 1/2 teaspoon kosher salt
  • 3/4 cup stoneground polenta (not instant)
  • 2 tablespoons butter
  • 3/4 cup freshly grated Parmesan cheese
  • Extra Parmesan cheese for serving, optional
Directions:
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