Creamy Slow Cooker Polenta with Sauteed Mushrooms
"If you love soft and creamy polenta, you know it typically requires a lot of stirring and standing. This easier, slow cooker version requires little attention. The simple mushroom saute is a wonderful topping for the polenta, but you can also enjoy it as the base for any number of other dishes...."
INGREDIENTS
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Polenta:
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2 cups polenta or coarse cornmeal
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7 1/2 cups very hot or boiling water
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2 tablespoons olive oil
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3 teaspoons salt
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1/2 cup grated fresh Parmesan cheese
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Mushrooms:
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1/3 cup olive oil
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3 tablespoons butter
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6 cloves garlic, minced
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2 pounds portabello or mixed wild mushrooms, depending on preference, sliced (see ingredient note)
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4 teaspoons chopped thyme leaves
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Salt and freshly ground pepper to taste
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1/2 cup dry white wine
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