maitake polenta

hot flash cook

Hot Flash Cook Maitake Polenta

serves 4

ingredients

• 4 cups vegetable or chicken stock
• 1 cup polenta (cornmeal)

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• 2 tablespoons butter
• 1 pound fresh maitake mushrooms, torn into bite-sized pieces

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• 3 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil

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• 1/2 cup unsweetened Greek yogurt

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• 1/3 cup grated Parmesan cheese
• 2 tablespoons fresh thyme leaves
• Salt and black pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

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method

1. Bring stock to a boil in a large pot. Slowly whisk in polenta, stirring constantly to avoid lumps.
2. Reduce heat to low and cook for 30–40 minutes, stirring frequently, until polenta is creamy and pulls away from the sides of the pot.
3. While polenta cooks, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add maitake mushrooms and cook until golden, about 5–7 minutes. Add garlic and thyme, cook 1 minute more. Season with salt and pepper.
4. Stir 1 tablespoon olive oil and Greek yogurt into the finished polenta until smooth. Fold in Parmesan.
5. Divide polenta among bowls and top with sautéed maitake mushrooms. Serve hot.