Mushroom And Brussels Sprouts Over Polenta

• 4 1/4 cups sliced mushroom
• 1 onion
• salt
• 2 cloves garlic
• 10 brussels sprouts quartered
• 7/8 cup stock
• white wine a splash of
• 1 2/3 cups polenta

1. In a large pan add your chopped onion.
2. Saute the onion for 5 minutes, add the chopped garlic and saute for 2 more minutes. At this point, you can season it with salt, pepper and a lot of thyme.
3. Add the sliced mushrooms and Brussels sprouts to the pan and saute them for 5 minutes until they shrink.
4. Now add a splash of white wine and let it evaporate. But don't forget to stir constantly not to burn the veggies.
5. You can add the stock or water if you don't have stock on hand, put the lid on to the pan and let it cook on medium heat for 20 minutes.
6. In the meantime, you can make the polenta by adding the water and salt into a pot and bringing it to a simmer, then pour in slowly the polenta and stir constantly until it thickens, it takes about 10 minutes.
7. Add a ladle of polenta to the plate and pour over the sauteed mushrooms and serve while it's hot.
8. You will love this delicious recipe, it's very good, yet so simple to make. :)

mushroom, onion, salt, garlic, brussels, stock, white wine, polenta

Taken from www.yummly.com/recipe/Mushroom-and-Brussels-Sprouts-over-Polenta-1702375 (may not work)