Ingredients

• 1 cup medium to large grain yellow polenta

• 2 cups water

• 2½ cups chicken stock

• 4 tbsp. butter

• 4 - 6 oz. pancetta, coarsely chopped

• ½ cup Parmigiano-Reggiano, shredded

• 10 medium baby bella mushrooms, sliced

• 10 medium white button mushrooms, sliced

• 6 oyster mushrooms, sliced

• 1 small lion’s mane mushroom, sliced

• 1 portobello big mushroom, sliced

• 2 cloves garlic

• 2 tbsp. fresh thyme

• 1 medium yellow onion, medium chopped

• 1 finger hot pepper

• 10 cherry tomatoes

• Handful of fresh Italian parsley

• Flaky salt

• Fresh ground black pepper

• Vito and Joe’s Olive Oil

How to Prepare

1. Add 2 cups water, 2 cups chicken stock, and 2 tbsp. butter to a medium sauce pot on high heat and bring to a boil.

2. Heat 3 tbsp. Vito and Joe’s Olive Oil in a medium pan on medium-low heat. Add chopped onions and begin sweating until translucent.

3. While onions are cooking, cut 10 cherry tomatoes into thirds. Cut finger hot pepper into small slices. Smash 2 cloves cloves garlic and roughly slice.

4. Once onions begin turning translucent, add 4 - 6 oz. pancetta. Stir occasionally and let cook 2 to 3 minutes. Add garlic and continue stirring, turning heat down to low and let cook until starting to brown.

5. Once the stock and water is boiling, add a pinch of salt and 1 cup polenta and whisk to break it up. Turn heat to low and bring to a light simmer. Cover and let simmer for 25 to 30, stirring every 10 minutes. If it gets too thick, add more water or stock.

6. Once the onion mixture starts to brown, add sliced tomatoes and 2 tbsp. fresh thyme. Mix to combine.

7. Add sliced mushrooms to the mixture with a pinch of salt and 1 tsp. freshly ground black pepper. Mix and add ½ chicken stock, stir, and cover.

8. Roughly chop a handful of Italian parsley, reserving a few sprigs for garnish. Add chopped parsley to mushrooms, mix, and cover on for 15 minutes.

9. Once polenta is done cooking, add 2 tbsp. butter and ½ cup shredded Parmigiano-Reggiano and stir to combine.

10. Check mushrooms and stir. If the sauce is still thin, leave the cover off and let reduce until a gravy-like consistency, around 5 to 8 minutes.

11. Add polenta to a serving dish and create a well in the middle. Fill the well with the mushroom sauce. Top with shredded Parmigiano-Reggiano and parsley and enjoy!