Mushrooms, Thyme, Shallots, and Polenta

• 1 Tablespoon Olive Oil
• 2 bulbs Shallots, Chopped
• 1 container Mushrooms (portobello, Shiitake, Oyster, Etc.)
• 1 teaspoon Thyme
• 1 Tablespoon Diced Garlic (fresh)
• 1 cup Corn Meal
• 1 Tablespoon Butter
• 1/2 cups Crumbled Blue Cheese

1. Heat a stainless steel pan on a medium-low burner.
2. Add olive oil, shallots, and mushrooms.
3. Saute until browned.
4. When the mushrooms appear almost done, add thyme and garlic.
5. Making the polenta: You should follow the directions on your cornmeal bag.
6. Heat 2 cups of water and then add the cornmeal slowly, whisking as you go, and cooking for 15 minutes.
7. Add 1 tablespoon of salt and butter to taste (more=creamier and fattier, so it depends on how you like it).
8. Add blue cheese and top with mushroom mixture.
9. Serve immediately.

olive oil, shallots, mushrooms, thyme, garlic, meal, butter, cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mushrooms-thyme-shallots-and-polenta/ (may not work)