The Apartment

12 oz cremini mushrooms
1/2 Tbsp olive oil
1 Tbsp butter
3 cloves garlic, minced
1/8 tsp thyme, dried
1/8 tsp rosemary, dried
1 Tbsp flour
1 cup vegetable broth
1/2 Tbsp tomato paste
2 Tbsp half and half
16 oz polenta

1. Heat olive oil and 1/2 Tbsp butter in a saucepan at medium heat. Add garlic, mushrooms, thyme, rosemary, and salt to taste. Cook about 3 minutes, until tender.
2. Transfer mushroom mixture to a bowl. Cook flour and remaining 1/2 Tbsp butter in saucepan one minute. Add broth and tomato paste, heating 3 minutes.
3. Add the mushrooms back to the saucepan, and season to taste. Add half and half, and then take off heat.
4. Cut polenta into cylinders 1/2″ thick, and fry in a skillet in olive oil, browning both sides. Drain on a paper towel, and sprinkle with pepper. Serve covered in mushroom ragout.