Roasted Thyme Mushrooms & Polenta Squares

Ingredients

• 8 tablespoons grated Parmesan or Pecorino cheese, divided
• 2 cups 2% milk
• ½ teaspoon kosher or sea salt, divided
• 1 cup yellow cornmeal
• 2 pounds mushrooms (any type), coarsely chopped
• ¼ cup extra-virgin olive oil
• 3 tablespoons tomato paste
• 2 garlic cloves, minced
• 2 teaspoons red wine vinegar or balsamic vinegar
• 2 teaspoons dried thyme
• ¼ teaspoon black pepper
• ¼ cup fresh parsley or cilantro, leaves and stems, finely chopped

Instructions

1. 1Position the oven racks in the upper-middle and lower-middle slots, then preheat the oven to 425°F.
2. 2Prepare a 9 by 13-inch rimmed baking sheet or dish by lining it with parchment paper or coating it with cooking spray, then scatter 2 tablespoons of the grated cheese over the bottom.
3. 3Combine the milk, 1 1/2 cups of water, and 1/4 teaspoon of salt in a medium stockpot, bringing the mixture to a boil over medium-high heat while watching carefully to prevent boiling over.
4. 4Lower the heat to medium and gradually whisk in the yellow cornmeal, stirring continuously for about 1 minute.
5. 5Decrease the heat to medium-low and cook the mixture for 6 to 8 minutes, whisking frequently until the polenta becomes thick and smooth.
6. 6Take the pot off the heat and stir in 1/4 cup of the grated cheese, then immediately pour the hot polenta onto the prepared baking sheet.
7. 7Use a spatula to spread the polenta into an even layer, smoothing the top before sprinkling it with the remaining 2 tablespoons of grated cheese.
8. 8Scatter the coarsely chopped mushrooms across a separate large rimmed baking sheet while the polenta is cooking.
9. 9Whisk the olive oil, tomato paste, minced garlic, vinegar, dried thyme, black pepper, and the remaining 1/4 teaspoon of salt together in a small bowl to create a thick paste.
10. 10Spoon the thick paste over the mushrooms and toss them thoroughly with your hands or a spoon until they are evenly coated, setting the empty bowl aside for later.
11. 11Place the sheet of polenta on the upper oven rack and the pan of mushrooms on the lower rack, baking them both for 15 minutes.
12. 12Take the mushrooms out of the oven and carefully tilt the baking sheet to drain most of the cooking juices into the reserved bowl.
13. 13Stir the drained mushrooms and spread them back into an even layer, then swap the pan positions so the polenta is on the bottom rack and the mushrooms are on the top rack before baking for another 10 minutes.
14. 14Check the polenta for golden brown edges and lightly browned spots on top, removing it from the oven if ready, or leaving it to bake for an additional 2 to 5 minutes if needed.
15. 15Stir the mushrooms again and let them bake for a final 5 minutes until they shrink and turn dark brown, then remove them from the oven.
16. 16Allow the baked polenta to cool for at least 5 minutes before slicing it into thirds lengthwise and sixths crosswise to create 18 individual squares.
17. 17Plate the dish by arranging 3 polenta squares per serving, topping them with a portion of the roasted mushrooms, and drizzling the reserved savory juices over the top.
18. 18Garnish each plate with 2 teaspoons of the finely chopped fresh parsley or cilantro and serve the dish warm.
19. 19Reheat any leftover polenta squares by toasting them in a toaster oven, warming them in a skillet on the stovetop, or placing them briefly under the broiler.
20. 20Repurpose extra squares for breakfast by serving them alongside scrambled eggs, or top them with tomato sauce for a quick snack.
21. 21Cut leftover polenta into smaller cubes and toast them until crisp to use as gluten-free croutons in soups or salads.

Nutrition

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