White Wine Mushroom Sauce smothered Polenta

POLENTA! So easy and comforting. Mix in some sharp cheese and slow-cooked, white-wine mushrooms and you’ve got quite a meal.

• 8 oz crimini mushrooms
• 2 tbsp olive oil
• 5  sage leaves, chopped
• 1 sprig rosemary, chopped
• 1/2 lb polenta
• 1 squirt mustard
• 1/4 cup dry white wine
• 1 clove garlic
• 1/4 cup goat cheese
• salt
• pepper

1. bring 1 quart water to boil, add polenta, follow directions (varies)
2. concurrently heat garlic and olive oil over low heat in a non-stick skillet
3. slice mushrooms and add after 1 minute, add a bit of water then the white wine and let it cook down until mushrooms soften
4. small sage, chopped in small pieces
5. once the polenta is cooked, add goat cheese and rosemary and stir until melty and incorporated
6. add mustard, salt and pepper to mushrooms and cook until desired consistency
7. ladle mushrooms and sauce over polenta

if there happens to be any polenta leftover the next morning here’s an idea:Leftover Polenta Brekky

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