Thanksgiving Recipe 2: Lemon Thyme Polenta with Mushrooms

Yep, that's chicken and waffles, not lemon thyme polenta. I asked David Palumbo what he'd like for Thanksgiving and this is what he drew.


You could easily substitute any kind of mushrooms for the dried ones I've used here, but shiitake and maitake mushrooms are so extremely good for your system that I like to include them in recipes anywhere I can. A good place to get them for a great price is Mountain Rose Herbs. You can get the Lemon Thyme from there as well. It's a great source and they have the best prices.

Lemon Thyme Polenta with Mushrooms

Preheat oven to 400.
Lightly oil an 8x8 inch glass baking dish with olive oil and set aside.

Soak 1 large dried maitake mushroom,
3 dried shiitake mushrooms in
2 cups boiling water for 20 minutes.

Remove mushrooms, reserve broth. Let the mushrooms cool on a cutting board, then chop them up.

Add the chopped mushrooms back into the broth and bring the broth to a boil again.
Add ¾ cup polenta and
½ teaspoon salt.

Stir and cook until thick and soft (about 15 minutes). If it becomes too thick to stir, add water just
a little at a time. Add
½ teaspoon garlic powder and
½ teaspoon dried or 1 teaspoon fresh lemon thyme. Remove from heat and set aside.

In a bowl, beat
3 eggs, add
1 to 2 ounces of grated cheddar cheese.

While stirring the polenta mixture, slowly pour in the egg and cheese mixture (it’s easiest if you have a
helper here). Pour the whole mixture into the baking dish. Bake at 400 until it puffs up a little in the center.