Pan Fried Polenta with Sauteed Mushrooms

Ingredients:

1 (1 pound) tube premade polenta

3 tablespoons unsalted butter, divided

1 tablespoon olive oil

1 pound mushrooms (such as morels, porcini, oyster, or plain button or cremini mushrooms), cleaned and sliced

½ teaspoon minced garlic

1 teaspoon chopped fresh thyme

Kosher salt and freshly ground pepper to taste

Handful chopped fresh parsley for garnish

Directions:

Unwrap the polenta and slice it into ½-inch slices. Line a surface with paper towels.

Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Place as many of the polenta disks into the pan as will fit in a single layer. Cook without moving them, until they turn golden brown and start to crisp up on the bottom, 5 to 7 minutes. Flip the slices with a spatula and continue to cook until the second side is browned and slightly crispy, about another 5 minutes.

Remove the polenta slices to the paper towel lined surface. Repeat with another tablespoon of butter and the remaining polenta slices.

Meanwhile, in another skillet, melt the remaining tablespoon of butter with the olive oil over medium-high heat. Add the mushrooms, garlic, thyme and season with salt and pepper. Sauté for 8 to 10 minutes until the liquid has evaporated and the mushrooms have turned nicely browned.

Spoon the hot sauteed mushrooms over the warm polenta slices, sprinkle over the parsley and serve warm.