Categories: Sides

Ingredients

• 3 3/4 cups water
• 1/4 cup heavy cream
• 1 tsp Kosher salt
• 3/4 cup instant polenta
• 1 cup grated fontina
• 12 oz sliced mixed mushrooms
• 2 tsp rosemary, chopped
• butter
• 1/4 cup heavy cream
• chopped parsley

Directions

1. Bring water, heavy cream, and salt to a boil; whisk in polenta. Reduce the heat to medium; cook, stirring occasionally, until creamy, 10 minutes. Stir in fontina. Saute mushrooms and rosemary in butter until tender, 6 minutes; stir in additional heavy cream and season with salt and pepper. Cook until thickened; toss with parsley. Serve over the polenta.

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