• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

If you love soft and creamy polenta, you know it typically requires a lot of stirring and standing. This easier, slow cooker version requires little attention. The simple mushroom saute is a wonderful topping for the polenta, but you can also enjoy it as the base for any number of other dishes.

• Polenta:
• 2 cups polenta or coarse cornmeal
• 7 1/2 cups very hot or boiling water
• 2 tablespoons olive oil
• 3 teaspoons salt
• 1/2 cup grated fresh Parmesan cheese
• Mushrooms:
• 1/3 cup olive oil
• 3 tablespoons butter
• 6 cloves garlic, minced
• 2 pounds portabello or mixed wild mushrooms, depending on preference, sliced (see ingredient note)
• 4 teaspoons chopped thyme leaves
• Salt and freshly ground pepper to taste
• 1/2 cup dry white wine

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