A (sort of) vegetarian twist for Saturday Night Supper at the Farm this week. We made local polenta (with chicken broth, hence the sort of) and roasted some mushrooms for a topping. Comforting and delicious.
Pretty simple. Polenta is 4 parts liquid to 1 part polenta. I used a mix of chicken broth and milk. To keep this strictly vegetarian, you may use vegetable broth or water, or go all milk.
Bring that to a boil, then whisk in polenta, then turn down to a slow simmer. Stir about every 8 to 10 minutes… it takes about 30 to 40 minutes.
Meanwhile, chop mushrooms and put them on your sheet pan with oil, salt and a little thyme:
Preheat the oven to 400. When you’re about 10 minutes away from the polenta being done, roast the mushrooms, stirring once.
When the polenta is done, you may wish to add a little parmigiano cheese. I do, anyway. A couple turns of the grater — maybe a quarter cup or so.
Dish it in a bowl, top with mushrooms and add slivers of parmigiano for garnish: