by Alexandra Shytsman
For the Polenta:
- 1 1/2 cups water
- 1 1/2 cups whole milk
- 1/2 teaspoon sea salt
- 1 cup polenta (fine or coarse)
- 1 tablespoon butter
For the Mushrooms and Assembly:
- 1 tablespoon extra virgin olive oil
- 10 ounces mixed mushrooms (like cremini, shiitakes, or chanterelles), stemmed and thinly sliced
- 2 sprigs of fresh thyme, stemmed (1 teaspoon), plus more for garnish
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 1 boule of Crottin de Chèvre, cut widthwise into 4 rounds
- In a medium pot, combine the water, milk, and salt and bring to a boil. While continually whisking, gradually stream in the polenta, continuing to whisk for 2 to 3 minutes until no lumps remain and the polenta does not sink to the bottom of the pot when you stop whisking. Reduce the heat to low and cover tightly with a lid. Cook the polenta for about 20 minutes, stirring and scraping down the sides of the pot often until the polenta is thick, creamy, and no longer tastes starchy. Turn the heat off and stir in butter. Taste and season with salt if desired.
- Meanwhile, cook the mushrooms. Heat the oil in a large, nonstick skillet over medium-high heat and add the mushrooms. Cook for about 8 minutes, stirring occasionally, until the mushrooms are golden brown. Add the thyme, salt, and pepper and cook for another minute.
- To serve, divide the polenta among the 4 bowls, and top with the mushrooms and cheese rounds. Garnish with extra thyme if needed.