Make the polenta: Bring salted water to boil in a medium pot over medium-high heat. Pour in the polenta and stir for 2 minutes. Reduce the heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to make sure the polenta isn’t sticking or burning.
Right before serving, stir the milk, Parmesan, and butter into the polenta. Season with salt and pepper to taste.
Meanwhile, make the mushrooms: Heat a drizzle of olive oil in a large skillet over medium heat. Add the shallots and sweat until softened and slightly translucent, about 2 minutes.
Season with salt, then add the thyme leaves and mushrooms. Cook until the mushrooms are caramelized and softened, about 5 minutes.
Pour in the sherry to deglaze the pan and stir to loosen any browned bits from the bottom. Cook off the alcohol, about 1 minute. Add the vegetable stock and season with salt and pepper. Bring to a boil, then let the liquid reduce for about 10 minutes. Remove from the heat.
Make the gremolata: In a small bowl, combine the garlic, parsley, and lemon zest. Season with salt to taste.
Divide the hot polenta between serving bowls and top with the mushrooms and gremolata.
Nutrition, all included
Total fat: 22 grams
Sodium: 1351 mg
Total carbs: 42 grams
Dietary fiber: 6 grams
Sugars: 6 grams
Protein: 15 grams