Creamy Mushroom Polenta Bowl

For the polenta

• 3/4 cup polenta (cornmeal)
• 3 cups water or vegetable stock
• 1 pinch salt
• 1 tbsp butter
• 1/4 cup grated Parmesan (optional)

For the mushrooms

• 250 g mushrooms, sliced
• 1 tbsp butter
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp fresh thyme or parsley
• 1 pinch black pepper

Instructions

1. Bring water or stock to a gentle boil and salt lightly.
2. Slowly whisk in polenta and cook on low heat, stirring often, for 15-20 minutes until creamy.
3. Stir in butter and Parmesan, then keep warm.
4. Heat butter and olive oil in a skillet over medium heat.
5. Add mushrooms and cook until golden and tender.
6. Stir in garlic and herbs, season with pepper.
7. Spoon polenta into bowls and top with mushrooms. Serve warm.