HOLIDAY SIDES - Sauteed Mushrooms with Cheesy Polenta

For the Mushrooms:

• 4 tablespoons olive oil
• 1 1/2 pounds baby bella mushrooms, sliced 
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fresh chopped parsley
• 3/4 teaspoon black pepper
• 6 garlic cloves, minced
• 3 tablespoons balsamic vinegar
• 3/4 cup vegetable broth
• 4 tablespoons salted butter
• salt to taste

For the Polenta:

• 2 1/2 cups milk
• 2 1/4 cups vegetable broth
• 1 1/2 cups instant polenta
• 8 ounces fontina, gouda or gruyère cheese, shredded
• salt to taste
• Balsamic glaze

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Warm a large skillet over medium-high heat. Add oil. When oil is hot, add mushrooms; and cook stirring occasionally for 7 minutes. Stir in thyme, oregano, pepper and garlic; continue to cook, stirring, for 1 minute. Stir in balsamic vinegar, scraping up any brown bits from bottom of pan, stirring constantly about 30 seconds. Stir in the broth, reduce to low. Stir in butter. Salt to taste. Keep warm.

In a saucepan, bring 2 1/2 cups milk and 2 1/4 cups of broth to a boil. Reduce heat to medium; gradually stir in polenta; cook, stirring constantly until mixture thickens, about 3 minutes. Add more liquid (broth, milk or water) as needed. You want a smooth consistency. Remove from heat. Add shredded cheese; stir to combine until smooth. Salt to taste. Serve polenta warm topped with mushrooms. Drizzle with balsamic glaze for an extra special touch!