Mushroom polenta

Creamy Polenta (aka Grits) with Mushroom Sauce

YIELD: 1 serving

5 cups vegetable stock
salt and pepper, to taste
1 cup polenta
¼ cup grated Parmigiano
2 Tbsps. extra virgin olive oil
8 oz. button mushrooms—stems
    removed, quartered
8 oz. baby bella mushrooms—
    stems removed, quartered
2 cloves garlic, minced
2 Tbsps. roughly chopped flat

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