Truffled Wild Mushroom Polenta Bowls

Ingredients

• 1 cup Yellow cornmeal (polenta)
• 4 cups Chicken or vegetable broth
• 0.25 cup Heavy cream
• 3 tablespoons Unsalted butter
• 8 ounces Fresh Oyster mushrooms, sliced
• 8 ounces Fresh Shiitake mushrooms, sliced
• 2 teaspoons Black truffle oil
• 0.5 cup Grated Parmesan cheese
• 3 pieces Garlic cloves, minced
• 1 teaspoon Fresh thyme leaves
• 1 pinch Salt and black pepper

Instructions

1. 1

   In a large saucepan, bring the broth to a rolling boil over medium-high heat.

2. 2

   Slowly whisk in the cornmeal in a steady stream to prevent clumps, then reduce heat to low and cover.

3. 3

   Cook the polenta for 30-35 minutes, whisking every 5 minutes, until the mixture is thick and creamy.

4. 4

   While polenta cooks, melt 2 tablespoons of butter in a large skillet over medium-high heat until foaming.

5. 5

   Add the oyster and shiitake mushrooms to the skillet; sauté for 8 minutes until browned and moisture has evaporated.

6. 6

   Stir in the minced garlic and thyme, cooking for 1 minute more, then season with salt and pepper.

7. 7

   Finish the polenta by stirring in the remaining butter, heavy cream, and Parmesan cheese until fully melted.

8. 8

   Divide polenta into bowls, top with the sautéed mushrooms, and drizzle each serving with truffle oil.