Another winner from the cookbook Plenty. I modified the herbs to fit what I had, used the cheese I had left in the refrigerator, and added a handful of peppery arugula.
Mushroom and Herb Polenta
Modified from Plenty
Serves two as main course, and costs about $7
4 tablespoons of olive oil
4 cups of mixed mushrooms, halved
3 minced garlic cloves
Few tablespoons of favorite herbs (I used rosemary, oregano, thyme)
2 1/2 cups of vegetable stock
1/2 cup of polenta
3-4 ounces of grated Parmesan
2 1/2 tablespoons of butter
4-5 ounces of cheese (recipe called for Taleggio)
Handful of arugula
Heat half of the olive oil in pan and saute half of the mushrooms for a few minutes. Remove mushrooms, add remaining oil and mushrooms and saute. Turn heat down to low and add garlic and herbs.
Bring stock to a boil and stir in polenta. Reduce heat to low and cook, stirring constantly for about 5 minutes. Stir in butter and season with salt and pepper.
Spread polenta over heatproof dish and top with cheese. Place under broiler and cook until cheese bubbles. Remove, top with mushrooms and arugula and return to broiler for 2-3 minutes. Enjoy!