In just 40 minutes, you’ll whip up a dish that’s healthy-ish and very good-ish. Cook instant polenta until it’s smoother than a jazz saxophonist, then stir in a cup of Parmesan and some salt. Meanwhile, sauté Shitake mushrooms and thyme in butter, toss in cherry tomatoes until they burst (POP!), and add a splash of wine (sip some if you’re feeling fancy). Spoon this savory mix over the polenta, top with more Parmesan, and voilà! You’ve got a meal that’s damn tasty.
Ingredients
- 1 cup instant polenta
- 1½ cups Parmesan cheese grated, divided
- 1½ tsp salt divided
- 4 tbsp unsalted butter divided
- 8 -12 oz Shitake mushrooms sliced
- 1 tablespoon fresh thyme leaves1 pint cherry tomatoes
- ½ teaspoon freshly ground
- ½ cup dry white wine
Instructions
- Cook polenta according to package directions. Remove from heat.
- Stir in 1 cup of that cheese and ½ teaspoon salt. Stir until cheese is melted and polenta is a smooth operator. Cover it and set aside.
- Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high.
- Add mushrooms and thyme and cook, stirring, for about 6 to 8 minutes.
- Fling in the tomatoes, pepper, and the remaining one teaspoon of salt.
- Cook until tomatoes burst (POP!).
- Add wine (drink some if it is not cooking wine, ya cheap bastard) and bring to a simmer. Cook until mostly reduced, 5 to 6 minutes.
- Stir in the remaining 2 tablespoons of butter to melt.
- Spoon the mushroom and tomato mixture over the polenta and top with the remaining ½ cup of Parm.
- I arranged mine all pretty. You can too. I believe in you.
- EAT IT!
Tried this recipe?Let us know how it was!
