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Creamy Polenta with Mushrooms and Bacon

Prep Time 2 hours 30 minutes
Cook Time 45 minutes
Total Time 3 hours 15 minutes
Servings 6

Ingredients

Polenta

  • 1 cup yellow cornmeal
  • 3 cups water
  • 2 cups chicken stock
  • 2 tbsp butter
  • 1 tsp salt
  • 1 tsp garlic powder

Mushrooms

  • ½ lb. Oyster mushrooms
  • 1 tbsp. Olive oil
  • ¼ tsp. Garlic powder
  • ¼ tsp. Italian seasoning
  • Salt and pepper

Bacon, cooked

Parsley (to garnish)

Instructions

  1. Soak cornmeal in water for 2 hours in a large pot.
  2. After 2 hours, put pot over medium heat and add chicken stock. Let cook for 45 minutes, stir frequently.
  3. While polenta is cooking, start trimming your mushrooms. Cut stem from the top and then toss with olive oil and seasonings.
  4. Bake mushrooms at 400 degrees for 40 minutes until nice and crispy. Tip: I baked the bacon on a baking sheet, then put the mushrooms on the same pan to use the bacon fat and it’s better that the pan is already hot when you put the mushrooms on it.
  5. After your polenta starts to thicken, add salt, garlic powder and butter. Stir until well mixed and plate immediately before polenta starts to harden.
  6. Top the polenta with your crispy mushrooms, crumbled bacon, and parsley.