Directions

1. Add parmesan to mixing bowl.

2. Chop for 10 seconds / speed g 5. Transfer to a separate bowl and set aside.

3. Remove stems and halve shitake and button mushrooms. Remove stems from thyme. Toss mushrooms and thyme in a large bowl with olive oil and salt to taste. Set aside.

4. Add water, milk, butter and salt to mixing bowl and cook for 8 minutes / 230°F|110°C/speed 1.

5. Add polenta to mixing bowl.

6. Spread halved shitake and button mushrooms in a single layer in deep and shallow steamer tray.

7. Attach the steamer and cook for 25 minutes / 230°F|110°C / speed 1. Remove the steamer.

8. Add parmesan cheese and black pepper to mixing bowl. Mix for 30 seconds / speed 1. Season to taste with more salt and use spatula to mix again.

9. Serve polenta immediately, topped with steamed mushrooms.

10. Enjoy your meal!