​Polenta with Herbs and Mushrooms

When we have fresh herbs available in the garden we will use 2 Tbsp mix of fresh chopped chives, thyme, rosemary, and parsley
in place of the  Herbs de Provence

What you need:
Polenta:
1 cup medium ground polenta
4 cup chicken stock or water
1 Tbsp Butter
¼ cup grated Parmesan
1 tsp salt
 
Mushrooms:
3 Tbsp butter
1 ½ pounds fresh mixed mushrooms of choice
¼ cup dry white wine
2 cloves garlic, minced
1 Tbsp Herbs de Provence
salt and pepper to taste

Method:
In a medium sauce pan, bring water to a boil over high heat.
Reduce heat to a slow simmer.
Add salt and butter.
Once butter has melted pour cornmeal slowly into water, a little at a time, stirring with a wire whisk or wooden spoon.
Cook for about 25 minutes, stirring frequently, until it has thickened to desired consistency and ground polenta bits are soft.
Remove from heat and stir in cheese until well blended.
Set aside with lid on.
Wash and slice mushrooms.
In a large skillet over medium high heat add the butter.
Once the butter has melted, add the mushrooms and garlic, and sauté on medium high until water from mushrooms cook off.
Add wine and  Herbs de Provence.
Simmer on low to reduce wine by half.
Salt and pepper to taste.
​Serve on top of warm polenta.