Bring 4 c broth to a simmer. Add polenta and stir to
combine. reduce heat to a low simmer and stir frequently
until liquid absorbed. Add a bit more liquid every few
minutes, stirring until all absorbed. Stir in half the oil/butter
Heat the remaining oil/butter in a separate saucepan over
medium heat. Add the garlic and mushrooms and cook for a
few minutes. Add artichoke hearts and thyme and cook for
another few minutes.
Serve polenta on plate, put slices of cheese on top and
cover with spoonfuls of mushroom and artichokes, drizzle
with olive oil.
Originally Submitted
3/8/2020
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