Sautéed Mushrooms with Cheesy Polenta | Food Stuff
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
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- Saucepan
- Stove
- Wooden spoon
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- Measuring spoon
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Ingredients
- 3 tablespoons balsamic vinegar
- 3/4 teaspoon black pepper
- 3 tablespoons butter
- 3/4 cup chicken broth
- 2 1/4 cups chicken broth
- 3/4 teaspoon dried thyme
- 6 garlic cloves, minced/grated
- 8 ounces gouda* cheese, shredded
- 2 1/2 cups milk
- 1 1/2 pounds mushrooms, sliced (Baby Bella or mixture)
- 4 tablespoons olive oil
- 3/4 teaspoon dried oregano
- 1 1/2 cups instant polenta
- salt to taste
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