Oven Polenta with Roasted Mushrooms and Thyme
 
 
Makes 4 servings
Ingredients
  • 1½ pounds mushrooms, torn into large pieces (see notes)
  • 4 sprigs fresh thyme, plus more for garnish
  • 6 garlic cloves, smashed
  • 6 tablespoons olive oil, divided
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 cup polenta
  • 1 tablespoon red wine vinegar
  • ½ cup grated Parmesan cheese, plus more for serving
Instructions
  1. Adjust oven racks to upper and lower position and preheat to 325 degrees.
  2. Place mushrooms, thyme and garlic on a baking sheet. Drizzle with 4 tablespoons olive oil, season with salt and pepper, and toss to coat. Arrange mushrooms in a single layer and place baking sheet on upper rack.
  3. Meanwhile, in a large oven-safe pot, bring 4½ cups water to a boil. Add butter and a pinch of salt. Once the butter melts, gradually whisk in the polenta. Bring to a boil, cover and then place pot on lower rack. Bake mushrooms and polenta for 30 minutes, shaking baking sheet every 10 minutes.
  4. Carefully remove the pot from the oven and increase oven temperature to 500 degrees. Bake mushrooms for an additional 5-10 minutes or until the edges are crispy. Remove from the oven and drizzle with red wine vinegar.
  5. Meanwhile, add Parmesan cheese to polenta and whisk vigorously until combined. Season with salt and pepper to taste. Serve with roasted mushrooms and thyme and drizzle with remaining 2 tablespoons olive oil. Garnish with additional thyme and Parmesan cheese.
Notes
I used a mix of maitake, oyster and shiitake (stems removed) mushrooms.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/oven-polenta-with-roasted-mushrooms-and-thyme/