Cheesy Mushroom Polenta

🥘 Ingredients

• Italian cheese blend
  1 c
• butter
  1/2 c
• button mushrooms
  1 lb
• ciabatta b read
  2
• cornmeal
  1 c
• eggie stock concertrate
  4 unit
• garlic
  4 clove
• grape tomatoes
  8 oz
• italian seasoning
  2 tbsp
• olive oil
  4 tsp
• scallions
  4 unit
• water
  4 tbsp

🍳 Cookware

• larg pan
• medium pot

1. 

   1

   Wash and dry all produce. Halve grape tomatoes . Trim and thinly slice scallions , separating whites from greens. Quarter button mushrooms . Mince or grate garlic ; halve the remaning garlic cloves crosswise.

   grape tomatoes: 8 oz, scallions: 4 unit, button mushrooms: 1 lb, garlic: 4 clove
2. 

   2

   Heat butter (use 1 tbsp for 2 servings or 2 tbsp for 4 servings) and a large drizzle of olive oil in a larg pan over medium-high heat. Add mushrooms, italian seasoning (use 2 tsp for 2 servings or 4 tsp for 4 servings), salt, and pepper. Cook, stirring occasionally, until golden brown and tender, 6-8 minutes. Reduce heat under pan to medium.

   butter: 1/2 c, olive oil: 4 tsp, italian seasoning: 2 tbsp
3. 

   3

   Add tomatoes, scallion whites, minced garlic, and another drizzle of olive oil to pan. Cook, stirring often, until tomatoes are just softened, 3-5 minutes. Stir in half the eggie stock concertrate and 1/4 cup water (1/3 cup for 4); beans to a simmer. Once simmering, remove pan from heat.

   eggie stock concertrate: 4 unit, water: 4 tbsp
4. 

   4

   Halve ciabatta b read as if making a sandwich. Toast until golden and crispy. Rub cut sides of toasted bread with reserved garlic cloves and drizzle with olive oil. Sprinkle with remaining Italian seasoning and season with salt and pepper. Halve garlic bread on a diagonal to create triangles.

   ciabatta b read: 2
5. 

   5

   In a medium pot , combine 2 1/2 cups water (5 cups for 4), remaining stock concentrate, and 1 tsp salt. Bring to a boil. Once boiling, whisk in cornmeal . Reduce heat to low and cook, stirring often, until cornmeal is tender, 8-10 minutes. TIP: If polenta gets too thick, whisk in hot water 1/2 cup at a time.

   cornmeal: 1 c
6. 

   6

   Heat pan with mushroom ragù over medium heat; stir in 1 tbsp butter (2 tbsp for 4). Meanwhile, whisk Italian cheese blend and 2 tbsp butter into polenta until melted. Season with salt and pepper as needed. Divide polenta between bowls, top with ragù, and sprinkle with scallic alongside. Serve with garlic bread at side.

   Italian cheese blend: 1 c