Grated parmesan or pecorino cheeseOptional for garnish. vegan: sub with a vegan parmesan alternative, found in health food stores, or nutritional yeast for a cheesy flavor.
a. In a medium saucepan, bring the broth to a boil.
b. Gradually whisk in the polenta or grits. Reduce heat to low and simmer, stirring often, until the mixture thickens and the polenta is tender. This will take about 20-25 minutes for polenta and about 5-10 minutes for grits.
c. Stir in the butter, Parmesan cheese. Season with salt. If the mixture becomes too thick, you can add a bit more broth or water to reach your desired consistency. Keep warm.
Cook the Wild Mushrooms
a. In a large skillet over medium heat, melt butter with olive oil. Once heated, add the sliced wild mushrooms.
b. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 8-10 minutes.
c. Add the minced garlic and fresh thyme leaves. Continue to cook for another 2 minutes until the garlic is fragrant.
d. If using wine, pour it into the skillet to deglaze, scraping up any brown bits from the bottom. Allow the wine to reduce by half.
e. Season with salt and pepper.
Assemble and Serve
a. Spoon the creamy polenta or grits onto plates or a serving dish.
b. Top with the sautéed wild mushrooms.
c. Garnish with fresh parsley and optionally, more grated cheese.
Serve hot and enjoy the delicious harmony of earthy wild mushrooms and the creamy texture of the polenta or grits. This dish pairs wonderfully with a glass of white wine or a light red.