1 cup polenta
4 cups water
4 pouches Savory Creations Chicken Broth Concentrate
2 Cups wild mushrooms, such as chanterelles, hen of the woods, oyster or shiitake
1 tablespoon garlic
2 tablespoons olive oil
2 tablespoons chopped onion
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1/4 cup white wine
1/2 tablespoon black pepper
2 cups spinach leaves, washed, stems removed
4 Tablespoons parmesan cheese
Bring the water to a boil, add the Savory Creations Chicken Stick Pouches, whisk together. Gradually add polenta, stirring frequently. Turn down the heat to very low, stirring every two minutes or so for 25 minutes.
While the polenta is cooking, in a separate sauté pan, heat the oil over medium high heat. Add the garlic and onion. Stirring frequently, add the mushrooms and herbs and black pepper. Slowly add the white wine, stirring frequently for 5 minutes or until the mushrooms are soft.
Add the mushrooms to the polenta, stir in spinach leaves and parmesan cheese to combine. Serve as is or with a sprinkling of more parmesan cheese.
Cold polenta may be sliced, brushed with butter and browned under the broiler or in a nonstick sauté pan.