Rosemary Mushrooms over Creamy Polenta
Rosemary Mushrooms over Creamy Polenta with Dried Cherry-Almond Salad from the eMeals Gluten Free plan
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Ingredients
- 6 cups water
- 1/2 tsp salt
- 1 1/2 cups instant polenta
- 3/4 cup heavy cream
- 3/4 tsp pepper
- 1 (16-oz) pkg sliced mushrooms
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- 3/4 tsp dried crushed rosemary
- 1 cup gluten-free vegetable broth
- 1 1/2 (4-oz) pkg crumbled goat cheese
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