Polenta with Sauteed Mushrooms

There’s nothing like a quick, hearty dinner that’s also healthy! Laura Kraber shares one of her favorite recipes for creamy polenta with a sautéed mushroom medley. 

Polenta:
3 cups vegetable or chicken stock
1 cup polenta
2 tablespoons butter
1/2 cup grated parmesan cheese
salt and pepper to taste

Mushrooms:
4 portobello mushroom caps, thinly sliced
16 fresh shiitake mushrooms, coarsely chopped
2-4 cloves garlic, chopped
1 teaspoon fresh thyme and/or rosemary
1 tablespoon extra virgin olive oil
2 tablespoons butter
coarse salt and black pepper

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