What sounds better on a chilly, relaxing evening than a bowl of steaming creamy polenta topped with savory garlic mushrooms? This dish is so easy: heat the oven to 400 degrees while you combine chopped mushrooms, garlic, olive oil, rosemary & garlic herb salt and balsamic vinegar in a bowl. Let those roast for 20 minutes while you prepare the polenta. Bring 2 cups of milk, 1 ½ cups of water and a pinch of salt to a simmer before adding ¾ cups of polenta and stirring it every few minutes while it cooks on low. Once all of the liquid is absorbed, add a couple tablespoons of butter and a cup of grated Savage cheese. Serve the mushrooms over the polenta, garnished with chopped fresh parsley and enjoy!
