POLENTA WITH MUSHROOMS

Creamy Herbed Polenta with Mushrooms



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, brushed clean and 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



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 and 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.