CREAMY POLENTA WITH MUSHROOMS ENJOY DAN:

                 CREAMY POLENTA WITH MUSHROOMS by CHEF DAN:

Serves 2

INGREDIENTS:

10 button mushrooms, stems removed and cut in-half

2-tablespoons olive oil

1-tablespoon EACH balsamic vinegar, & soy sauce

2-garlic cloves, minced

1/2-teaspoon black peppercorn, crushed

1/4-fresh snipped chives

CREAMY POLENTA:

1-cup stone ground polenta

1-cup milk

1-1/2-cups vegetable broth

1/2-teaspoon kosher salt

2-tablespoon butter

1-bay leaf

1/2-cup freshly ground Parmesan cheese, grated + some for topping

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Place the mushrooms in a bowl & drizzle with oil & balsamic vinegar.

2.   Add garlic and toss, season with salt & black pepper.

3.   Spread mushrooms evenly onto a prepared baking sheet.

4.   Roast for about 20 minutes or until mushrooms are tender.

5.   Bring water & milk to a boil, gradually add the corn meal in a stream.

6.   Stirring constantly till mixture begins to thicken.

7.   Reduce heat to low & partially cover whisk vigorously every 5 minutes.

8.   Cook until liquid is absorbed & polenta is creamy about 30 minutes.

10  Remove from heat; stir in butter & Parmesan cheese

11  Ladle the hot creamy polenta into bowl.

12   Serves the mushrooms mixture over the polenta, garnishee with Parmesan cheese.

13  Top with fresh snipped chives.

ENJOY DAN:                              COOK WITH SOUL EAT WITH PLEASURE!!