Ingredients
- 450 gr. small mushrooms
- olive oil
- 2 tablespoons butter
- 1 tablespoon thyme
- 2 large garlic cloves, minced
- 1 cup dry polenta
- 4 cups water (or broth, for more flavor)
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh tarragon, chopped
- 1 cup shredded sharp white cheddar
- Salt & pepper
Method
- Cut any larger mushrooms in half.
- Heat half of the oil in a large frying pan, and add as many mushrooms as can be cooked in a single, non-crowded layer.
- Over medium heat, let the mushrooms cook without moving them for a few minutes.
- Working in batches, cook all of the mushrooms until soft and browned.
- As they’re done, transfer them to a bowl with the butter, thyme, and garlic.
- Cover, and keep warm.
- To cook the polenta, combine the polenta, water, rosemary, and tarragon in a saucepan.
- Cook over medium heat until thickened, stirring often, this should take about 25′.
- When thickened, add half of the cheese and stir in.
- Season with salt & pepper to taste.
- Pour the polenta out on an oven-safe dish, top with the mushrooms and remaining cheese.
- Broil for 4 – 5′, or until the cheese is melted and bubbling.