Italian Mushroom Polenta with Truffle Oil

Ingredients

Instructions

1. 1 In a medium saucepan, bring the water and salt to a boil over medium-high heat.
2. 2 Gradually whisk in the polenta, reducing the heat to low, and cook while stirring frequently until thickened, about 20 minutes.
3. 3 Stir in the butter and grated Parmesan cheese until melted and smooth. Remove from heat and cover to keep warm.
4. 4 In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes.
5. 5 Add the minced garlic to the skillet and cook for another minute until fragrant.
6. 6 Pour in the white wine and let it simmer until mostly evaporated, about 2-3 minutes.
7. 7 Stir in the chopped thyme and season with salt and pepper to taste.
8. 8 To serve, spoon the polenta onto plates, top with the sautéed mushrooms, and drizzle with truffle oil.