Step 1

Bring the vegetable broth to a boil in a medium pot with a tight-fitting lid over high heat.

Step 2

Stir in the garlic then slowly whisk in the cornmeal. When slightly thickened, cover the pot with the lid, reduce the heat to low and allow it to simmer until thickened and creamy, 25 to 30 minutes, stirring every five minutes.

Step 3

Remove the polenta from the heat and whisk in the butter, Pecorino and parsley. Season with salt and pepper.

Step 4

Meanwhile, place a large skillet over medium heat, add the mushrooms and season with salt. Dry sauté the mushrooms for three to four minutes or until they release some of their moisture, stirring frequently.

Step 5

Add the butter, onion and rosemary and season with salt and pepper. Cook until the mushrooms are well browned and the onions are soft and lightly golden about five to six minutes.

Step 6

Add the garlic and balsamic vinegar and cook until the vinegar has almost bubbled away. Sprinkle in the flour and stir to coat. While stirring, slowly pour in the broth. Bring the mixture to a simmer and cook until slightly thickened and saucy.

Step 7

Finish the mushrooms and onions with lemon zest, lemon juice and herbs. Season to taste with salt and pepper.

Step 8

Serve the polenta in bowls topped with balsamic mushrooms and onions.

Step 9

Top with grated Pecorino and a scattering of herbs. Enjoy!

Step 10

Bring the vegetable broth to a boil in a medium pot with a tight-fitting lid over high heat.

Step 11

Stir in the garlic then slowly whisk in the cornmeal. When slightly thickened, cover the pot with the lid, reduce the heat to low and allow it to simmer until thickened and creamy, 25 to 30 minutes, stirring every five minutes.

Step 12

Remove the polenta from the heat and whisk in the butter, Pecorino and parsley. Season with salt and pepper.

Step 13

Meanwhile, place a large skillet over medium heat, add the mushrooms and season with salt. Dry sauté the mushrooms for three to four minutes or until they release some of their moisture, stirring frequently.

Step 14

Add the butter, onion and rosemary and season with salt and pepper. Cook until the mushrooms are well browned and the onions are soft and lightly golden about five to six minutes.

Step 15

Add the garlic and balsamic vinegar and cook until the vinegar has almost bubbled away. Sprinkle in the flour and stir to coat. While stirring, slowly pour in the broth. Bring the mixture to a simmer and cook until slightly thickened and saucy.

Step 16

Finish the mushrooms and onions with lemon zest, lemon juice and herbs. Season to taste with salt and pepper.

Step 17

Serve the polenta in bowls topped with balsamic mushrooms and onions.

Step 18

Top with grated Pecorino and a scattering of herbs. Enjoy!

Step 19

Bring the vegetable broth to a boil in a medium pot with a tight-fitting lid over high heat.

Step 20

Stir in the garlic then slowly whisk in the cornmeal. When slightly thickened, cover the pot with the lid, reduce the heat to low and allow it to simmer until thickened and creamy, 25 to 30 minutes, stirring every five minutes.

Step 21

Remove the polenta from the heat and whisk in the butter, Pecorino and parsley. Season with salt and pepper.

Step 22

Meanwhile, place a large skillet over medium heat, add the mushrooms and season with salt. Dry sauté the mushrooms for three to four minutes or until they release some of their moisture, stirring frequently.

Step 23

Add the butter, onion and rosemary and season with salt and pepper. Cook until the mushrooms are well browned and the onions are soft and lightly golden about five to six minutes.

Step 24

Add the garlic and balsamic vinegar and cook until the vinegar has almost bubbled away. Sprinkle in the flour and stir to coat. While stirring, slowly pour in the broth. Bring the mixture to a simmer and cook until slightly thickened and saucy.

Step 25

Finish the mushrooms and onions with lemon zest, lemon juice and herbs. Season to taste with salt and pepper.

Step 26

Serve the polenta in bowls topped with balsamic mushrooms and onions.

Step 27

Top with grated Pecorino and a scattering of herbs. Enjoy!