Red Wine Mushrooms with Creamy Polenta

Get out a really large skillet on the stove and heat up the olive oil in it over medium high heat. Add the mushrooms and let them soften and start to release their liquid for about 3–5 minutes or so while you stir them. Add in the garlic and let it soften and get fragrant for another minute. While it all cooks, season it generously with one pinch of the salt, the black pepper, dried parsley and dried basil. Pour the wine in next and let the mushrooms absorb it for another 5 minutes. Finally, add in the flour and veggie stock and stir it all well. Let it simmer and thicken for 15 minutes.

While the mushrooms cook, make the polenta. Pour the water in a large saucepan and bring it to a boil. Slowly pour in the polenta while you stir so that it doesn’t lump up. Keep stirring while it cooks for about 2–3 minutes, until it is thick. Take it off the heat and stir in the butter, heavy cream and the other pinch of salt for seasoning. It should be a gorgeous, creamy polenta. Then just scoop the polenta into bowls and pour the mushrooms over it. Sprinkle the fresh thyme on top and serve immediately! Enjoy!