Featured Recipe: Portobello Mushroom with Parmesan Polenta
In large skillet, heat ¼ cup of olive oil. Add in 14 oz. of stemmed and sliced assorted mushrooms, salt and pepper to taste, and 2 tbsp. of chopped fresh thyme and cook for 5-6 minutes. Pour in 1 cup of Imagine Creamy Portobello Mushroom Soup and adjust heat to medium. Bring to simmer and cook until heated through. In large sauce pot, heat 1 qt. of Imagine Organic Vegetable Broth to a rolling boil. Season with a pinch of salt and pepper. Slowly and steadily pour in 1 cup of dried polenta grains. Reduce heat to simmer and continue to whisk until smooth and creamy. Remove from fire, and add the ½ cup of parmesan cheese and 2 tbsp. of butter. Adjust seasoning as desired. Pour hot polenta onto a platter or plate. Evenly divide the reserved mushrooms and place atop the polenta. Sprinkle with ¼ cup of chopped parsley. Serve hot and enjoy!
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