Italian Mushroom Polenta with Truffle Oil

Ingredients

• 1 cup polenta
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons butter
• 1 cup Parmesan cheese, grated

• 2 tablespoons olive oil
• 1 pound mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup white wine
• 1 tablespoon fresh thyme, chopped
• to taste salt and pepper
• 1 teaspoons truffle oil

Method

1. 01
   In a medium saucepan, bring the water and salt to a boil over medium-high heat.
2. 02
   Gradually whisk in the polenta, reducing the heat to low, and cook while stirring frequently until thickened, about 20 minutes.
3. 03
   Stir in the butter and grated Parmesan cheese until melted and smooth. Remove from heat and cover to keep warm.
4. 04
   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. 05
   Add the minced garlic to the skillet and cook for another minute until fragrant.
6. 06
   Pour in the white wine and let it simmer until mostly evaporated, about 2-3 minutes.
7. 07
   Stir in the chopped thyme and season with salt and pepper to taste.
8. 08
   To serve, spoon the polenta onto plates, top with the sautéed mushrooms, and drizzle with truffle oil.