Creamy Mushrooms with Goat Cheese Polenta
Ingredients
- 3 c. vegetable broth
- 1 1/2 c. instant polenta
- 2 tbsp. salted butter
- 2 1/2 tsp. kosher salt
- 3/4 tsp. black pepper
- 2 tbsp. olive oil
- 2 lb. mixed mushrooms, (gills scraped out if using portabellos), chopped
- 1 small shallot, finely chopped
- 2 tsp. fresh thyme, roughly chopped, plus more for topping
- 1/2 c. dry white wine
- 1/2 c. heavy cream
- 1 4-ounce log goat cheese, crumbled
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