Mushroom and Caramelized Onion Polenta
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cup chicken stock
  • 1 cup coarsely ground cornmeal
  • 2 cups 2% milk
  • 6 garlic cloves, minced
  • 2-3 teaspoons salt, to taste
  • ½ cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 4 cups crimini mushrooms, halved or quartered if very large
  • 1 yellow onion, sliced into thin strips
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons honey
  • 2 tablespoons fresh thyme
  • salt and pepper to taste
Instructions
  1. In a medium sized saucepan, bring chicken stock to a slow simmer over medium heat. Add in cornmeal and stir to break up any clumps. Add in milk, ½ cup at a time, until liquid is reduced and polenta becomes creamy, about 30 minutes. Stir constantly.
  2. Add in salt, half the minced garlic, and Parmesan. Taste and add more salt or cheese if desired.
  3. Meanwhile, heat olive oil in a large pan. Add onions, remaining garlic, and a pinch of salt and pepper. Cook for 5-6 minutes. Add in mushrooms and stir until they start to release juices. Add balsamic vinegar, honey, and thyme. Cook until onions are caramelized and mushrooms are soft.
  4. Serve mushroom and onions over polenta with a touch of parmesan, if desired.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/04/02/mushroom-and-caramelized-onion-polenta/