YIELD: 1 serving 5 cups vegetable stock salt and pepper, to taste 1 cup polenta ¼ cup grated Parmigiano Reggiano 2 Tbsps. extra virgin olive oil 8 oz. button mushrooms—stems removed, quartered 8 oz. baby bella mushrooms— stems removed, quartered 2 cloves garlic, minced 2 Tbsps. roughly chopped flat leaf Italian parsley 1. In a heavy bottom sauce pan bring stock to a boil. Add ...
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