Cauliflower Polenta with Sautéed Mushrooms Recipe

Ingredients

• 1 large head of cauliflower, cut into small florets
• 3 tablespoons olive oil, divided olive oil, divided
• 1 bunch green onion, cut on the bias (save some of the green part for garnish)
• 4 cloves garlic, finely minced
• 1 cup fine ground cornmeal
• 4 cups vegetable broth (or more if needed)
• 1 teaspoon fresh thyme, finely minced, plus more for garnish
• 2 tablespoons unsalted butter
• 3/4 cup Parmesan cheese, grated
• 1 teaspoon sea salt
• 1 (8 oz) package shiitake mushrooms, de-stemmed and sliced
• 1 (3.5 oz) package maitake mushrooms, trim off root and break apart
• 1 (3.5 oz) package brown beech mushrooms, trim off root and break apart