Cheesy Mushroom Polenta

🥘 Ingredients

• butter
  4 tbsp
• button mushrooms
  8 oz
• ciabatta bread
  1 unit
• cornmeal
  1 c
• garlic
  4 clove
• grape tomatoes
  1 c
• italian cheese blend
  1 c
• italian seasoning
  2 tsp
• olive oil
  3 tbsp
• scallions
  3 stalks
• veggie stock concentrate
  2 tbsp

🍳 Cookware

• large pan
• medium pot

1. 

   1

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

   grape tomatoes: 1 c, scallions: 3 stalks, button mushrooms: 8 oz, garlic: 4 clove
2. 

   2

   Heat 1 tbsp butter and a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms, 2 tsp italian seasoning , salt, and pepper. Cook, stirring occasionally, until golden brown and tender ⏱️ 7 minutes . Reduce heat under pan to medium.

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

   3

   Add tomatoes, scallion whites, minced garlic, and another drizzle of olive oil to pan. Cook, stirring often, until tomatoes are just softened ⏱️ 4 minutes . Stir in half the veggie stock concentrate and ¼ cup water; bring to a simmer. Once simmering, remove pan from heat.

   veggie stock concentrate: 2 tbsp
4. 

   4

   Meanwhile, halve ciabatta bread as if making a sandwich. Toast until golden brown and crispy. Rub cut sides of toasted bread with halved 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 bread: 1 unit
5. 

   5

   In a medium pot , combine 2½ cups water, 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 ⏱️ 9 minutes . TIP: If polenta gets too thick, whisk in hot water ½ cup at a time.

   cornmeal: 1 c
6. 

   6

   Heat pan with mushroom ragu over medium heat; stir in 1 tbsp butter. Cook until mixture is warmed through ⏱️ 1 minute . Meanwhile, whisk italian cheese blend and 2 tbsp butter into polenta until melted. Season generously with salt and pepper. Divide polenta between bowls and top with ragu. Sprinkle with scallion greens. Serve with garlic bread on the side.

   italian cheese blend: 1 c