Makes 4-6 servings Difficulty
3 Tablespoons unsalted butter 1/2 cup onions, finely chopped 4 cups gf chicken broth 1 cup yellow cornmeal 2 tablespoons to 1/2 cup grated parmesan 1 teaspoon salt, or to taste 1 tablespoon olive oil 2 tablespoons unsalted butter 1 lb mushrooms, sliced 1 large shallot, thinly sliced 1 teaspoon fresh thyme Kosher salt and fresh ground pepper
In a large saucepan melt butter over medium heat. Add onions and cook, stirring, until translucent, about 5 minutes. Stir in 3 cups of chicken broth and bring to a boil.
In a separate bowl, stir together remaining cup of broth and cornmeal; gradually stir into boiling water. Reduce heat to low, and cook, stirring constantly with a wooden spoon, until cornmeal is very thick and leaves side of pan as it is stirred, about 25 minutes. In a large heavy skillet heat oil and melt butter. Add mushrooms and shallots and saute until mushrooms brown. Add thyme and season to taste with salt and pepper. To serve, top a helping of polenta with the mushroom mixture and garnish with grated Parmesan cheese.