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Creamy Polenta with roasted mushrooms
Ingredients
  • subheading: For the Roasted Mushrooms:
  • 1 lb. Baby Bella mushrooms stems removed and cut in half
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced garlic
  • Salt and black pepper to taste
  • ¼ cup chopped flat leaf Italian parsley
  • subheading: For the Creamy Polenta:
  • 2 cups milk
  • 1 ½ cups water
  • ½ teaspoon kosher salt
  • ¾ cup stoneground polenta not instant
  • 2 tablespoons butter
  • ¾ cup freshly grated Parmesan cheese
  • Extra Parmesan cheese for serving optional
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