a creamy polenta gets extra creaminess from mushroom brie
Peel and thinly slice the shallots.
Clean and slice the mushrooms.
Add olive oil to a medium skillet.
Cook the mushrooms and shallots for 8 minutes.
Add the fig jam (optional).
Turn the burner off while you make the polenta.
In a medium pot, boil the brother and water.
Once the water is boiling, add the polenta.
Mix the polenta for 10 minutes until the polenta thickens and is creamy.
Add the Parmesan and mushroom brie (or butter) and stir until combined.
Serve the mushrooms and shallots on top of the polenta