Make polenta the night before if you like it firm. Or add a little more water and serve as soft polenta.

Serves 4-6

Ingredients

For the polenta:

• 2 cups rapidly boiling water
• ½ teaspoon salt
• ½ cup polenta
• 2 Tb. butter

For the mushrooms:

• 8 ounces mixed MYCOPIA® mushrooms, the Chef's Sampler
• 3 Tb. Olive oil
• 3 cloves garlic, minced
• 3 Tb. Flat leaf parsley, chopped fine
• 1 teaspoon each fresh rosemary and fresh thyme, roughly chopped
• (If substituting dried herbs, use just ¼ teaspoon)
• 1 Tb. balsamic vinegar
• Salt and pepper to taste
• 3 Tb. Scallion (green part only) cut in thin slivers
• 3 oz. Parmesan or Manchego cheese, grated -- half for the polenta, half for garnish

Directions

For the polenta:

1. Bring water to rapid boil, Whisk polenta in. Stir frequently and vigorously during the first five minutes to prevent clumping. Cook fifteen minutes more.
2. Stir in butter at the end, then pour into a greased 8 x 8 pan. Refrigerate overnight or at least two hours.
3. Cut into triangular wedges and sauté or bake to heat for service.

For the mushrooms:

1. Trim bottoms of clusters to separate smaller mushrooms into single stems. Larger mushrooms like the Trumpet Royale™ can be halved or quartered lengthwise
2. Warm olive oil in a broad skillet. Sauté the garlic and mushrooms over medium high heat, allow the mushrooms to brown slightly. Add the balsamic vinegar and herbs, season to taste. Remove from heat. Place in warm oven if needed to hold before service.
3. Arrange polenta on plates. Top with mushrooms, then garnish with grated cheese and slivered green onion.