# What You'll Need:
→ Polenta
01 - 1 cup coarse cornmeal (160 g)
02 - 4 cups vegetable broth (950 ml)
03 - 2 tablespoons unsalted butter
04 - 1/2 cup grated Parmesan cheese (50 g)
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 head garlic
08 - 2 tablespoons olive oil
09 - 2 tablespoons chopped fresh parsley
10 - 1 tablespoon chopped fresh thyme
→ Mushrooms
11 - 1 pound mixed mushrooms (cremini, shiitake, or button), sliced (450 g)
12 - 2 tablespoons olive oil
13 - 2 tablespoons unsalted butter
14 - 2 shallots, finely chopped
15 - 2 cloves garlic, minced
16 - 1 tablespoon chopped fresh thyme
17 - Salt and pepper to taste
18 - 1 tablespoon chopped fresh parsley (for garnish)
# Steps to Follow:
01 - Preheat oven to 400°F. Slice the top off the garlic head, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30 to 35 minutes until soft. Let cool, then squeeze out cloves and mash into a paste.
02 - Bring vegetable broth to a boil in a medium saucepan. Gradually whisk in cornmeal, stirring constantly to avoid lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 20 to 25 minutes.
03 - Stir roasted garlic paste, butter, Parmesan, salt, pepper, parsley, and thyme into the polenta. Adjust seasoning if necessary. Keep warm.
04 - Heat olive oil and butter in a large skillet over medium-high heat. Add shallots and cook until translucent, about 2 minutes.
05 - Add mushrooms to skillet and cook, stirring occasionally, until golden and tender, 8 to 10 minutes.
06 - Stir in minced garlic and thyme, cook for an additional 1 to 2 minutes. Season with salt and pepper to taste.
07 - Spoon polenta onto plates, top with sautéed mushrooms, and garnish with fresh parsley.
