A healthy and hearty vegetarian entree.
1 OZ / 30 G Parmesan
4 OZ / 120 G shitake mushrooms
4 OZ / 120 G button mushrooms
2 TSP olive oil
2 SPRIGS thyme
24 OZ / 700 ML water
8 OZ / 240 ML whole milk
1 OZ / 30 G butter
2.5 TSP salt
7 OZ / 200 G cornmeal
1/2 TSP black pepper
Add parmesan to mixing bowl.
Chop for 10 seconds / speed g 5. Transfer to a separate bowl and set aside.
Remove stems and halve shitake and button mushrooms. Remove stems from thyme. Toss mushrooms and thyme in a large bowl with olive oil and salt to taste. Set aside.
Add water, milk, butter and salt to mixing bowl and cook for 8 minutes / 230°F|110°C/speed 1.
Add polenta to mixing bowl.
Spread halved shitake and button mushrooms in a single layer in deep and shallow steamer tray.
Attach the steamer and cook for 25 minutes / 230°F|110°C / speed 1. Remove the steamer.
Add parmesan cheese and black pepper to mixing bowl. Mix for 30 seconds / speed 1. Season to taste with more salt and use spatula to mix again.
Serve polenta immediately, topped with steamed mushrooms.
Enjoy your meal!
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