Creamy Polenta with Oyster Mushrooms
Bring liquid to boil with the thyme sprig. Slowly add the polenta, whisking slowly. Whisk constantly for 15 minutes until creamy. Remove the thyme sprig. Stir in the butter.
In a large saute pan, fry the garlic and thyme in the butter and oil. Add the mushrooms and cook for about 8 minutes until nicely browned. Remove from heat and add the lemon. Remove the thyme.
Lay the polenta in a shallow bowl. Top with the mushrooms. Top with chopped brazil nuts, some fresh thyme leaves, a pinch of Maldon sea salt and a drizzle of extra virgin olive oil.
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