Polenta With Mushrooms & Sage Butter

• 3 12 ounces instant polenta
• 78 ounce parmesan cheese, grated
• 3 12 ounces butter
• 2 cups mixed mushrooms, halved, quatered (2 handfuls) or 2 cups sliced mushrooms (2 handfuls)
• 3 sage leaves, shredded
• salt, to taste
• fresh ground black pepper, to taste

1. Make up the polenta according to pack instructions then beat in the cheese with half the butter and season really well.
2. You want it quite soft and unctuous.
3. Melt the rest of the butter in a pan and cook the mushrooms until golden, add the sage and stir.
4. Serve the polenta topped with the mushroom mix and some extra parmesan shavings if you like.

polenta, parmesan cheese, butter, mixed mushrooms, sage, salt, fresh ground black pepper

Taken from www.food.com/recipe/polenta-with-mushrooms-sage-butter-262425 (may not work)