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Polenta with Mushrooms and Rosemary

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Ingredients
  

  • 12 cups vegetable stock
  • 3 cups stone-ground polenta
  • 2 Tbsp butter
  • 1 small onion chopped
  • 2 cloves garlic crushed and minced
  • 2 tsp fresh rosemary minced
  • 1 pound crimini mushrooms
  • 1/4 cup chicken stock
  • kosher salt and black pepper
  • fresh grated parmesan cheese

Instructions
 

  • Bring the vegetable stock to a rolling boil. Reduce heat to simmer, add 1 1/2 teaspoon salt and slowly pour the polenta into the water while whisking the mixture. Cover and cook, stirring occasionally to prevent lumps, for about 30 minutes until polenta is smooth and cooked.
  • In a large skillet, heat butter over medium heat. Add onion and cook until translucent. Stir in garlic and rosemary, then add mushrooms. Cook until mushrooms start to release their juices, then add chicken stock. Season to taste and simmer briskly for about 10 minutes. Remove from heat and keep warm.

To serve

  • Divide the polenta into 8 plates, top with mushroom mixture and fresh grated Parmesan cheese. Serve immediately.