Creamy Herbed Polenta with Sautéed Shiitakes
Serves: 4
  • 4 cups vegetable stock
  • 1 cup Bob’s Red Mill polenta (corn grits)
  • Salt and freshly ground pepper
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 large shallot, finely chopped
  • ¾ lb shiitake mushrooms, cleaned, stems removed and sliced
  • 3 garlic cloves, minced
  • 2 Tbsp fresh flat-leaf parsley, coarsely chopped
  • 2 Tbsp fresh oregano, minced, divided, plus more for garnish
  • 2 Tbsp fresh thyme, minced, divided, plus more for garnish
  • ½ cup Parmesan cheese, grated
  1. In a medium pot, stir together stock, polenta, 1 tsp salt, and pepper to taste, and bring to a boil. Reduce heat to a simmer. Cover and cook until liquid is absorbed and polenta is no longer gritty, approximately 20 minutes. Add in 1 Tbsp oregano, 1 Tbsp thyme and Parmesan and cook for an additional 5 minutes.
  2. While polenta is cooking, melt butter with oil in a large, heavy saucepan over medium-high heat. Add the shallot and mushrooms and cook, stirring frequently, until the mushrooms are tender and their liquid has evaporated, about 5 minutes. Stir in the garlic, parsley, 1 Tbsp oregano and 1 Tbsp thyme, season with salt and pepper, and cook for 1 minute more.
  3. Spoon the polenta into shallow bowls and top with the mushroom mixture. Garnish with more herbs and serve immediately.
Recipe by Northwest Fresh at