Mushroom Polenta

20260812, #breakfastdiary 1805, 22°C/partly cloudy After plenty of trial and error, I found that the ideal ratio for creamy polenta is water to polenta at 3:1 — so I'm not sure why today's turned out so chewy, but it's tasty in its own way, so I'll take it. About 490 kcal Mushroom Polenta, given a generous aroma of thyme

1 cup polenta, 3 cups water, 10g butter, 30g parmesan cheese, a pinch of salt and pepper, 5 button mushrooms, 5 oyster mushrooms, 1 clove garlic, olive oil to taste, 1T soy sauce, 1 egg

1. Heat olive oil in a pan, sauté minced garlic, then add the prepared button and oyster mushrooms and sauté. 2. Add 1T soy sauce to step 1 and sauté a bit more, then turn off the heat, add chopped parsley, and mix evenly. 3. A 3:1 ratio of water to polenta works well. For an even softer texture, 5:1 is fine too. Add water and polenta to a pot and stir slowly. 4. Add thyme, 10g butter, parmesan cheese, and a pinch of salt and pepper and mix; once the butter melts, turn off the heat, cover, and let it sit for a moment. 5. Plate the polenta, top with the mushrooms from step 2, then add the egg and thyme.