Begin with the mushrooms. Put the oil and butter in a large skillet over medium-high heat. When the butter begins to foam, fresh mushrooms, thyme, and garlic to the pan. Season with salt and pepper and freshly cracked black pepper, to taste. Cook, stirring occasionally, until the mushrooms are tender; about 10 to 15 minutes.
The Polenta
Meanwhile, make the polenta. Bring the water, milk, and salt to a boil in a medium saucepan over high heat. Whisk in the polenta to form a smooth slurry. Reduce the heat and cook slowly, whisking occasionally for 30 minutes. You will probably have to add more water to keep the porridge soupy before the polenta is ready. When the polenta is creamy, stir in the butter and parmesan cheese. Mix well until the cheese and butter have melted.
Serving:
Divide the polenta among 4 serving bowls and top with the mushrooms. Serve hot.
Notes
About Polenta:Polenta is a little tricky to make because it tends to absorb most of the liquid right away, versus near the end of cooking like other grains. The most important thing is to ensure the polenta doesn't stick while ensuring that it cooks long enough. So, make sure you stay with it and stir it every couple of minutes or so. You will probably have to add more water to keep the porridge soupy before the polenta is ready.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!