2 tbs. olive oil, divided
2 tbs. butter, divided
2.5 cups mushrooms, rinsed and loosely chopped
1 teaspoon dry thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 oz. dry white wine, Savingnon Blanc
12 oz. ready-made polenta
1 teaspoon ground garlic
Salt and pepper to taste
Pinch of red pepper flakes
Directions
- Melt 1 tbs. butter and olive oil in large skillet over medium high heat until it begins to froth, about 2 minutes. Add mushrooms, thyme, salt and black pepper. Cook about 10 minutes, until browned, stirring occasionally. Add white wine and cook until liquid is reduced. Reduce heat.
- Meanwhile, cut polenta into 1/3-inch sections. In second skillet, melt 1 tbs. butter and 1 tbs. olive oil over medium heat until it begins to froth. Add ground garlic and stir. Evenly distribute polenta in skillet and cook for about 5 minutes on each side, until golden brown and crisp.
- Season mushrooms to taste with salt, pepper and red pepper flakes. Plate polenta and stack with mushrooms. Serve immediately.
