Ingredients

• 24 oz.(680g.) portabella mushrooms, chopped
• 1 medium onion, chopped
• Salt and black pepper to taste
• 1 1/2 cup polenta
• 3 tablespoons butter
• 1 tablespoon olive oil

How to make Mushroom Polenta directions

• 1

  Boil six cups of salted water and one tablespoon of olive oil in a saucepan. Slowly whisk polenta into the liquid before reducing the heat to medium. Constantly stir the mixture until the polenta thickens, which should take about five minutes. The polenta is fully cooked once it has become creamy.

• 2

  Over medium-high heat, melt butter in a large saucepan. Add onion and cook it in the saucepan until it becomes tender. Add mushrooms and sauté the mushrooms 10 to 15 minutes until they become tender. Season the mixture with both salt and pepper. Serve the cooked mixture over creamy polenta.