Ingredients
The following ingredients have 5 Servings
- 4 cups (32 fl. oz./1 l) chicken stock
- 1 cup (7 oz./220 g) stone-ground polenta
- Salt and freshly ground pepper
- 1 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1 large shallot, finely chopped
- 3/4 lb. (375 g) cremini mushrooms, quartered
- 3 garlic cloves, minced
- 2 Tbs. coarsely chopped fresh flat-leaf parsley
- 2 Tbs. minced fresh oregano, plus more for garnish
- 2 Tbs. minced fresh thyme, plus more for garnish
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- 1 cup (6 oz./185 g) fresh or thawed frozen corn kernels
Instruction
- In a slow cooker, stir together the stock, polenta, 1 tsp. salt and several grinds of pepper. Cover and cook on the low setting for 3 to 3 1⁄2 hours, stirring two or three times if possible. The liquid should be absorbed and the polenta should be thick and soft and no longer gritty.
- About 10 minutes before the polenta is ready, in a large, heavy saucepan over medium-high heat, melt the butter with the oil. Add the shallot and mushrooms and cook, stirring frequently, until the mushrooms are tender and their liquid has evaporated, about 5 minutes. Stir in the garlic and parsley, season with salt and pepper, and cook for 1 minute more.
- About 5 minutes before the polenta is ready, stir in the oregano, thyme, Parmesan and corn kernels, then re-cover.
- Spoon the polenta into warm shallow bowls or a serving bowl and top with the mushroom mixture. Garnish the polenta and mushrooms with more oregano and thyme and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>The New Slow Cooker: Fresh Recipes for the Modern Cook</i>, by Brigit Binns (Weldon Owen, 2010)
