Sauteed Mushrooms and Cheesy Polenta for Cozy Comfort

Ingredients

• 240 g coarse ground yellow cornmeal (polenta)
• 950 ml water or low-sodium vegetable broth
• 1/2 tsp salt
• 28 g unsalted butter
• 60 g shredded sharp cheddar cheese
• 25 g grated parmesan cheese
• 2 tbsp olive oil
• 14 g unsalted butter
• 340 g mushrooms (cremini, shiitake, or a mix), sliced
• 2 cloves garlic, minced
• 1/2 tsp salt, plus additional to taste
• Black pepper, to taste
• 1 tsp fresh thyme or rosemary, chopped
• Lemon juice or red pepper flakes, optional