- 1 lb small mushrooms (I used baby bellas!)
- olive oil
- 2 Tbsp butter
- 1 Tbsp fresh thyme
- 2 large garlic cloves, minced
- 1 cup dry polenta
- 4 cups water (or broth, for more flavor)
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh tarragon, chopped
- 1 cup shredded sharp white cheddar
- salt & pepper
- Cut any larger mushrooms in half. Heat half of the oil in a large frying pan, and add as many mushrooms as can be cooked in a single, non-crowded layer. Over medium heat, let the mushrooms cook without moving them for a few minutes. Working in batches, cook all of the mushrooms until soft and browned. As they’re done, transfer them to a bowl with the butter, thyme, and garlic. Cover, and keep warm.
- To cook the polenta, combine the polenta, water, rosemary, and tarragon in a saucepan. Cook over medium heat until thickened, stirring often. This should take about 25 minutes. When thickened, add half of the cheese and stir in. Season with salt & pepper to taste.
- Pour the polenta out on an oven-safe dish, top with the mushrooms and remaining cheese. Broil for 4-5 minutes, or until the cheese is melted and bubbling.
- Serve warm.