Polenta Creamy with Mushrooms and Sage

Ingredients

• 250ml whole milk
• 250ml vegetable broth
• 75g polenta (cornmeal)
• 40g butter
• 50g Parmesan cheese, grated
• 300g mixed mushrooms, sliced
• 3 cloves garlic, minced
• 12 fresh sage leaves
• 2 tbsp olive oil
• salt and pepper to taste

Method

1. Bring milk and broth to a boil in a saucepan. Whisk in polenta slowly while stirring constantly to avoid lumps.
2. Reduce heat and stir frequently for 15-20 minutes until creamy and thick. Stir in butter and Parmesan.
3. Meanwhile, heat olive oil in a skillet and sauté mushrooms with garlic until golden, about 8 minutes. Season with salt and pepper.
4. In the same skillet, briefly fry sage leaves until crispy, then remove and set aside.
5. Pour polenta onto a plate and top with mushrooms, crispy sage, and a drizzle of mushroom pan juices.