Mushroom RagoûT Over Creamy Quick Polenta

1. 1

   Bring the milk, 2 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a boil in a medium pot. Slowly whisk in the polenta. Cook, whisking constantly, until the polenta thickens, 3 to 4 minutes. Remove from heat and stir in the Parmesan.

2. 2

   Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, 4 to 6 minutes. Add the shallot and thyme. Cook, stirring, until the shallot is softened, 1 to 2 minutes. Add the marinara and simmer, about 1 minute.

3. 3

   Spoon the mushrooms and sauce over the polenta and serve topped with additional Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.