Polenta with Sautéed Shiitake Mushrooms

Prep Time: 15 mins  | Cook Time: 15 mins  | Course: Dinner | Servings: 6

Polenta with garlic and a sauté of shiitake mushrooms topped with parmesan cheese. Cornmeal makes this dinner side quick and easy, finished with butter and a tangy dollop of sour cream. Inspired by Huffpost and Rebecca Orchant

5 cups water 

1 cup cornmeal 

2 cloves garlic, minced 

2 teaspoons kosher salt 

3 Tablespoons butter

3 Tablespoons sour cream

Saute:

1 Tbsp olive oil

½ cup diced mirepoix mix (onion, celery and carrot)

3-4 oz shiitake mushrooms, diced

1 clove garlic, minced

1 tsp red wine vinegar

1 Tbsp parsley, minced

¼ cup parmesan cheese, grated

Bring water to a boil in a large pan over medium-high heat. Add cornmeal in a steady stream with one hand while whisking with the other hand to keep cornmeal from clumping. Stir in the garlic and salt, and continue cooking for 2-3 minutes or until thickened. Turn off the heat and stir in the butter and sour cream. Cover with a lid to keep warm until ready to serve.

In a medium skillet over medium-high heat stir the olive oil and mirepoix for 3-5 minutes, add mushrooms and garlic, and cook about 5 minutes more until all veggies are tender. Stir in the red wine vinegar and turn off the heat. Spoon over the polenta, and top with parsley and parmesan. Serve polenta hot.