Velvety Polenta with Sauteed Mushrooms and Caramelized Onions

Ingredients (18)

• FOR THE POLENTA:
• 2 cups chicken stock
• 1 cup whole milk
• 1/2 cup quick-cooking polenta
• 2 tbsp unsalted butter
• 1 clove garlic
• 1/2 tsp Kosher salt
• 1/4 cup freshly grated Parmesan
• FOR THE MUSHROOM ONION SAUCE:
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 6 oz dried porcini mushroom
• 1 medium yellow onion
• 1 clove garlic
• 1 tbsp balsamic vinegar
• 1/4 cup dry red wine
• 1 tbsp fresh thyme leaves
• Kosher salt and freshly ground black pepper