Creamy Polenta & Mushroom Bowls
Uncooked instant polenta
Grated Parmesan cheese
10 sprig(s), finely chopped
1 oz, shaved (1⁄4 cup)
- In a medium saucepan, combine water, milk, salt, and pepper. Bring to a boil over medium-high heat. Gradually whisk in polenta; reduce heat and simmer until thick, about 3 minutes. Remove from heat and stir in grated Parmesan.
- Heat oil in a medium skillet over medium-high heat, add mushrooms, and warm for about 1 minute. Season with garlic powder, salt, and thyme. Into each of the 4 bowls, spoon ¾ cup polenta; top each with ½ cup mushrooms, 1 tbsp shaved Parmesan, and 1 tsp thyme.
- Serving size: 1 bowl