This creamy herbed polenta is a delicious comfort food, and is also packed with healthful mushrooms, garlic and shallots. Just perfect for a cold day and very easy to prepare.
Creamy Herbed Polenta with Mushrooms
4 cups (32 fl. oz./1 l) chicken stock
1 cup (7 oz./220 g) stone-ground polenta
Salt and freshly ground pepper
1 Tbs. unsalted butter
1 Tbs. olive oil
1 large shallot, finely chopped
3/4 lb. (375 g) cremini mushrooms, brushed clean and quartered
3 garlic cloves, minced
2 Tbs. coarsely chopped fresh flat-leaf parsley
2 Tbs. minced fresh oregano, plus more for garnish
2 Tbs. each fresh oregano, plus more for garnish
1/2 cup (2 oz./60 g) grated Parmesan cheese
1 cup (6 oz./185 g) fresh or thawed frozen corn kernels
In a slow cooker, stir together the stock, polenta, 1 tsp. salt, and several grinds of pepper. Cover and cook on the low setting for 3 to 3 1⁄2 hours, stirring two or three times if possible. The liquid should be absorbed and the polenta should be thick and soft and no longer gritty.
And now you can continue to the next step of the recipe in the author’s website [here]
Recipe from Williams Sonoma
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