Wild Mushrooms over Polenta

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In this week's version of fridge foraging I think I am getting a little excited about the possibility of fall. I am in Montana for the week and there is a crisp fall feeling in the morning so it has got me craving all sorts of comfort food. 

I could eat this bowl of mushrooms and polenta pretty much every single day. It is my ultimate bowl of food - hearty, pretty healthy and totally comforting. If you don't have mushrooms (or don't like mushrooms) saute off some vegetables and put that on top of the polenta instead. 

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Wild Mushrooms over Polenta

  • 3 cups water
  • 1 tsp. salt
  • ¾  cuppolenta
  • 4 Tbs. unsalted butter, cut into cubes
  • 2 Tbs. olive oil
  • 1/2 lb wild mushrooms ( I used oyster mushrooms) 
  • 2 tsp. chopped fresh thyme
  • 1/2 cup grated  sharp white cheddar cheese
  • 1 ear corn, kernels removed 
  • Flaky sea salt and pepper 

Bring water and salt to a boil in a small Dutch oven or pan. When the water is boiling stir in polenta and stir for 1 t 2 minutes or until the mixture becomes thick. Reduce heat to low and top polenta with butter. Let polenta simmer for about 45 minutes. (Do not let it boil, rather simmer on the lowest heat possible). 

While the polenta is cooking heat a cast iron pan over high heat. Add the olive oil, mushrooms, thyme and pinch of salt and cook for 3 to 5 minutes or until the mushrooms are golden brown and soft. 

Fold in the fresh corn and cheese into the polenta then serve bowls of polenta topped with mushrooms and flaky sea salt. Garnish with fresh thyme. 

Makes about 2 servings