Just because we have more time at home doesn’t mean we need to spend it cooking and cleaning. Binge-watching Netflix shows, growing vegetable scraps and taking catnaps are all perfectly acceptable shelter-in-place activities in my book.
When you want to relax but enjoy a homemade (plant-based) meal, may I suggest this oven polenta with roasted mushrooms and thyme? The recipe is easy peasy and comes together in well under an hour. But more important, the dish is delicious!
Each bite of oven polenta with roasted mushrooms and thyme offers a pleasing contrast of flavors and textures: bright and earthy, creamy and crispy. And if you love cheese, feel free to double the quantity – no one’s judging. Any way you make the meatless main, I guarantee it’ll satisfy your craving.
Recipe adapted from Bon Appétit.
- 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
- Adjust oven racks to upper and lower position and preheat to 325 degrees.
- 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.
- 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.
- 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.
- 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.
