Polenta with Roasted Mushrooms and Caramelized Onions

This is a delicious, warming vegetarian dish that will please everyone.

5 cups water
2 cloves garlic, minced
1 1/2 teaspoons course salt
1 cup coarsely ground polenta
2 tablespoons butter
2 tablespoons sour cream
2 large yellow onions, peeled and cut into thin half-moons
1 tablespoon butter
Splash balsamic vinegar
1 pound mushrooms, halved (I used cremini, but you could also use white)
2 tablespoons capers, rinsed and chopped
3-4 garlic cloves, minced
1-2 tablespoons olive oil
3 tablespoons butter, cut into pieces
2 teaspoons fresh lemon juice
handful of fresh herbs, such as parsley or chives, chopped (optional)

View the full recipe at With Vinegar & Honey →