• 3 cups water
  • ½ teaspoon coarse salt
  • 1 ½ cups finely ground cornmeal
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 8oz package of whole FunGuy white button mushrooms
  • 2 garlic cloves, minced
  • 2-3 tablespoons balsamic vinegar
  • 2 sprigs fresh thyme
  • 1 cup shredded Gouda cheese
  • salt to taste

This recipe is a no-brainer when it comes to thinking up something good to eat. Especially on one of those weeknights where the last thing you want to do is think up a complicated dish.

Just do some quick balsamic glazed mushrooms with a sprinkle of fresh thyme. Then toss it on top of warm creamy polenta flavored with a healthy dose of Gouda cheese.  Good enough all by it’s lonesome, but leaves enough room that any FunGuy can jazz it up now and then!

DIRECTIONS:

  1. Bring water and a ½ teaspoon of salt to a boil in a medium sized pot over high heat. Once the water is ready, pour the cornmeal into the pot, whisking continuously. Once the cornmeal is incorporated well and there are no lumps, stir in the butter and turn down the heat to low. Allow to cook for 25-30 minutes, stirring frequently.
  2. While the polenta cooks, prepare the FunGuy mushrooms.
  3. Brush the outside of each mushroom with a damp cloth to remove any debris and cut them into quarters.
  4. Heat olive oil in a skillet over medium high heat. Add the garlic to the pan and saute for one minute. Next add in the mushrooms and allow to brown, about 5-6 minutes. Pour vinegar over the mushrooms and saute an additional 2-3 minutes. Turn off the heat and season with a little salt.
  5. Wash thyme thoroughly and pat dry with paper towels. Remove leaves from the stem and toss with the mushrooms.
  6. When the polenta is done stir in the cheese and season with salt to taste.
  7. Top the polenta with mushrooms and any left over balsamic vinegar. Serve hot or warm.

Also good served with roasted chicken, a steak or even a yolky fried egg on top!