Finally, A Mushroom Recipe That Doesn't SUCK (Polenta)

In a medium saucepan, bring the vegetable broth to a boil.

Slowly whisk in the polenta, stirring constantly to prevent lumps.

Reduce heat to low and cook for about 30 minutes, stirring frequently until thickened.

In a separate skillet, heat olive oil over medium heat and add minced garlic, sautéing until fragrant.

Add sliced mushrooms to the skillet and cook until they are browned and tender, about 5-7 minutes.

Stir in the heavy cream and Parmesan cheese into the mushrooms, cooking until the cheese is melted and the mixture is creamy.

Season with salt and black pepper to taste.

Once the polenta is cooked, remove from heat and stir in a bit of salt and pepper if desired.

Serve the creamy mushroom mixture over the polenta, garnished with fresh parsley.

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