Double Your Lipitor Polenta

Prepare the Polenta

1. In a heavy saucepan, combine the cream, 2 cups stock, 1 tsp. salt, and nutmeg. Bring to a boil over medium heat.

2. Add the polenta gradually, whisking constantly until the mixture thickens (about 2 minutes).

3. Adjust the heat to a bare simmer, and use a wooden spoon to stir often until the polenta is thick, smooth and creamy, and it begins to release from the sides of the pan (about 15 minutes).

4. Add the Parmesan cheese and stir until thoroughly combined.

5. While preparing the topping, keep the polenta warm over low heat, stirring occasionally. (Warm the additional ¼ cup of stock and add as needed, to keep the polenta from getting dry.)

Caramelize the Mushrooms

1. Slice mushrooms ¼" to ½" thick. Leave smaller ones whole (or cut lengthwise).

2. In a large skillet, heat the olive oil over high heat until oil shimmers and starts to smoke.

3. Lay mushrooms flat in a single layer. If they don't all fit, divide into batches and repeat separately for each batch :

   1. Without stirring, let the mushrooms sizzle until they have caramelized to a deep brown on the bottom (about 2 minutes).

   2. Then, turn them over (one time only), and season to taste with salt and pepper.

   3. Continue to sear mushrooms over high heat without stirring for about 5 minutes.

   4. Remove first batch to a plate, add a little oil to the pan and repeat for next batch. After all batches are seared, combine back into the pan.

4. Add the butter and stir in until it begins to melt and foam. Add the garlic and thyme and cook for about 30 seconds, stirring regularly. Add the lemon juice and continue stirring until the liquid evaporates.

5. Stir in the wine, and simmer until the the sauce reduces and the mushrooms are coated with the glaze (about 3 minutes).

6. Add the parsley, stir, and remove the pan from heat.

Assemble and Serve

1. Brush oil into the bottom and sides of the serving platter or baking dish.

2. Pour the polenta into the serving platter.

3. Top with the caramelized mushrooms, and serve immediately.