INGREDIENTS
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2 cups water and 2 cups milk (any kind will do)
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1 cup instant polenta
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salt and pepper to taste
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1/4 cup parmesan cheese (optional)
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2 tablespoon olive oil
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1 pound button or cremini mushrooms, sliced
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1/4 cup fresh parsley, chopped
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1 tablespoon fresh thyme
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1/4 cup white wine
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thinly sliced Grueyere for garnish