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1 Tbsp Olive Oil
1 Tbsp grated Parmesan (optional)
1 teaspoon Sea Salt
1 ¾ cups Polenta
2 Tbsp Salted Butter
2 cloves Crushed Garlic
2 cups Whole Milk
8 oz Cremini Mushrooms, sliced
Cracked Black Pepper
½ cup Red Wine
For polenta, bring 4 ½ cups water and milk to high simmer in medium-size heavy saucepan set over medium-high heat. Stir in teaspoon salt. Pour polenta slowly into liquid, stirring with whisk to prevent clumping. Continue stirring 2 to 3 minutes, as mixture thickens.
Turn heat to low. Cook approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If polenta becomes thick, thin it with ½ cup water, stir well, and continue cooking. Add up to 1 cup more water, as necessary, to keep polenta soft enough to stir.
Meanwhile, heat olive oil in medium-sized skillet on medium-high heat. Add mushrooms and garlic. Cook mushrooms 5 minutes or until they start to brown. Add wine to deglaze pan. Reduce heat to low and simmer 5 to 6 minutes or until mushrooms are tender and liquid is reduced. Add butter and cook until melted and sauce slightly thickens.
