2 tsp Salt
1.5 cups polenta
0.3 cups butter for polenta
3 tblsp butter for mushroom saute
0.8 cups parmesan cheese, freshly grated
1 lbs mixed mushrooms, sliced thinly
5 cups vegetable broth and/or water
1.0 each onions, diced
2 each garlic cloves, minced
2 each carrots, organic, small, chopped
2 each celery stalks, organic, small, chopped
2 28 oz cans tomatoes puree, organic (stewed chopped will work too)
1 tsp thyme, fresh, chopped (dried will work too)
1 tblsp basil, fresh, chopped (dried will work too)
1 tsp oregano, fresh, chopped (dried will work too)
Salt and pepper to taste
- In a large pot, bring water and salt to a boil. Slowly pour polenta into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduct heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose.
- Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. It’s likely you may need to add extra water a little at a time to keep the polenta creamy. Polenta is done when texture is creamy and the individual grains are tender.
- While polenta cooks, heat butter for mushrooms in large skillet. Add mushrooms and saute till mushrooms sweat and become tender.
- When polenta grains are tender, turn off heat and gently stir in butter, parmesan cheese. Fold in mushrooms.
- In large pot, saute onions, garlic, celery and carrots in avocado oil until soft.
- Add pureed tomatoes and herbs. Cook till flavors have combined.
- Spoon mushroom polenta onto plate. Spoon marinara sauce generously over the top. Sprinkle with a bit of parmesan cheese.