Learn how to make the best creamy polenta with sautéed mushrooms and onions. This dish is comforting, easy to make and it takes only 30 minutes to make. Perfect for cold winter days, as a midweek dinner or for any other occasion.

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Ingredients:
For the polenta:
1 cup (160g) Yellow cornmeal/polenta flour
4-4½ cups (1-1.1L) Water/vegetable stock
3 tablespoons (45g) Butter
2oz (60g) Parmesan cheese, freshly grated
Salt to taste
Black pepper to taste
For the sautéed mushrooms:
9oz (250g) Mushrooms
1 Onion, sliced
2 tablespoons Olive oil
1 tablespoon (15g) Butter
2 teaspoons Thyme

Directions:
1. Make the polenta: To a pot with water/stock add salt and pepper. Bring to a boil. Pour polenta flour to the pot, while constantly whisking, until combined and no lumps.
2. Reduce the heat to low, cover the pot with a lid and cook for 25-30 minutes, whisking every 5 minutes. Make sure to scrape the sides, bottom, and corners of the pan. Turn the heat off and stir in butter and cheese. Cover and let rest for 5 minutes before serving.
3. While the polenta is cooking, make the mushrooms: in a pan over medium heat, melt butter with olive oil. Add sliced onion and sauté for 5 minutes, add sliced mushrooms, season with salt, pepper and thyme. Sauté until the mushrooms are soft and cooked, about 7-8 minutes.
4. Serve: spoon polenta into a serving plate, top with some mushrooms and parmesan shavings.


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