Gluten-Free Joc Mushroom Creamy Polenta:

Ingredients:

1 cup cornmeal
4 cups gluten-free vegetable or chicken broth
1 cup sliced mushrooms
2 tablespoons butter
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt, to taste
Pepper, to taste
Fresh parsley, chopped, for garnish

Directions:

In a saucepan, bring the broth to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce the heat to low and cook, stirring frequently, until the polenta is smooth and thick.
In a separate pan, sauté the sliced mushrooms in butter until they are tender and lightly browned. Season with salt and pepper.
Stir the sautéed mushrooms, heavy cream, and grated Parmesan cheese into the cooked polenta until well combined.
Cook for an additional 2-3 minutes to allow the flavors to meld.
Serve the creamy polenta hot, garnished with fresh chopped parsley.
Enjoy your creamy and flavorful gluten-free Joc Mushroom Creamy Polenta!