Creamy Polenta with Roasted Mushrooms

INGREDIENTS

For the Roasted Mushrooms:

1 lb

Baby Bella mushrooms, stems removed and cut in half

2 tbsp

olive oil

1 tbsp

balsamic vinegar

1 tbsp

minced garlic

Salt and black pepper,

1/4 cup

chopped flat leaf Italian parsley

For the Creamy Polenta:

2 cups

milk

1 1/2 cups

water

1/2 tsp

kosher salt

3/4 cup

stoneground polenta (not instant)

2 tbsp

butter

3/4 cup

freshly grated Parmesan cheese

Extra Parmesan cheese for serving, optional