Herbed Baked Cremini Mushroom Polenta

Total Time: 43 mins Preparation Time: 15 mins Cook Time: 28 mins

Ingredients

• 5 cups chicken broth, reserve 1c for sauce
• 3 eggs, whisked
• 1 cup polenta
• 4 tablespoons butter
• 3 cups cremini mushrooms, chopped, reserve 1 c for sauce
• 3 teaspoons garlic, pre-chopped, reserve 1t for sauce
• 12 tablespoons parmesan cheese, fresh grated, reserve 6t for topping
• 15 tablespoons basil, sage, rosemary, parsley, & thyme, fresh chopped 3t each
• 7 tablespoons into polenta, reserve 4t for later for topping, & 4t for later for sauce
• 2 tablespoons cornstarch
• 1/4 cup cold water
• salt & pepper

Recipe

• 1 polenta.
• 2 bring stock to a boil, stirring constantly whisk in polenta, reduce heat.
• 3 to medium, continue stirring for ten minutes, then stir in butter, herbs,.
• 4 mushrooms & parmesan, except reserved amounts, continue cooking.
• 5 for five more minutes, cool slightly, then whisk in eggs, salt & pepper to
• 6 taste. spoon into a greased 8" sqaure glass baking dish, place on middle
• 7 rack in a pre-heated 375* oven for 25 minutes, remove from oven, mix together.
• 8 reserved parmesan and herbs, keeping back a small amount of mixture for
• 9 garnish when serving, sprinkle on top of polenta mixture, return dish to oven,.
• 10 placing under broiler for 3 or 4 minutes till golden brown.
• 11 remove from oven, let sit 5 minutes then cut into 8 servings,place on serving dishes, top with sauce, then garnish and serve.
• 12 sauce.
• 13 while polenta is baking, heat 1c reserved broth to a slow boil, mix corn.
• 14 starch in 1/4c cold water, then add to broth, add reserved mushrooms,.
• 15 garlic, &chopped herbs to sauce, salt & pepper to taste, simmer 5 minutes,.
• 16 pour over dished polenta, sprinkle with reserved parmesan& herbs and serve.