- 1 1/2 cup dry polenta
- 1lb fresh bella mushroom, sliced
- 2 garlic cloves, crushed
- 2 tbsp parsley, chopped
- 1 tbsp butter
- 1 cup milk
- Salt and pepper
- In a big sauce pan, bring to boil the milk with 1/3 cup water, pour the dry polenta and reduce the heat. Stir with a wood spatula or a wisk until the consistency thickens but stay creamy. Add some salt and pepper.
- In a frying pan, add the butter and medium heat. Add the garlic and sauté for a minute. Add the mushroom, parsley, salt and pepper. Sauté for 5 minutes.
- Serve the polenta with the mushroom garlic on the top.