Ingredients

• 3 cups of mushrooms of your choice, sliced if they are bigger
• 4 cloves of garlic, sliced
• 4 tablespoons of butter, melted
• 2 tablespoons of olive oil
• 2 tablespoons of dried sage or 1/4 of fresh sage torn to pieces
• Coarse salt and pepper
• 1 cup of instant polenta
• 2 cups of chicken or vegetable broth
• 2 cups of milk
• 1/4 cup of shredded Parmesan and extra shavings for serving

Instructions

1. Preheat oven to 450F. Add sliced mushrooms and garlic to a rimmed baking pan. Cover with melted butter and olive oil. Toss to cover. Sprinkle with salt, pepper and sage.
2. Bake mushrooms about 20 minutes until soft and slightly golden. If you wish, you can turn the oven to broil for 5 minutes and you'll get some extra golden parts.
3. While mushrooms are baking, bring broth and milk to a gentle boil. Add polenta and stir immediately with whisk until smooth and all lumps are gone. Adjust liquid if it turns too thick too quickly. Stir until you reach a smooth texture, about 3 minutes. Season with salt and pepper and add 1/4 cup of grated Parmesan.
4. Serve polenta immediately and scoop hot mushrooms with liquid over it. Top with shavings of Parmesan.