CREAMY MUSHROOM POLENTA

2 tbsp butter

8-oz sliced mushrooms

1 garlic clove, minced

1/3 cup white wine

3 cans (14.5-oz each) lower-sodium chicken broth

1 1/2 cup half-and-half cream

1 1/2 cups instant polenta

1/4 tsp salt

1 1/2 cups shredded Parmesan cheese

In a nonstick skillet, heat butter over medium-high heat. Add mushrooms and cook, stirring, until browned, about 5 minutes. During last 30 seconds of cooking, add the garlic. Transfer to a bowl and allow to cool. Cover and chill until ready to serve.

Before serving, heat mushrooms in a skillet over medium-high heat. Add wine and cook, stirring, 2 minutes.

In a pot, mix the broth and cream. Bring to a boil over medium-high heat then reduce heat to medium. Whisk in the polenta and salt. Cook, whisking constantly until thickened, about 5 minutes. Stir in 1 cup of the Parmesan. Transfer to a serving bowl and top with mushroom mixture and remaining Parmesan.

file photo for reference only