Roasted Thyme Mushrooms & Parmesan Polenta

Equipment

• Oven
• Baking sheet
• Stovetop
• Saucepan

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. 2Line a 9 by 13-inch rimmed baking sheet with parchment paper or coat it with cooking spray. Sprinkle the bottom with 2 tablespoons of the grated cheese.
3. 3Pour the milk and 1 1/2 cups of water into a medium stockpot. Add 1/4 teaspoon of salt and bring to a boil over medium-high heat.
4. 4Reduce the heat to medium and slowly pour in the cornmeal, whisking constantly for about 1 minute to prevent lumps from forming.
5. 5Reduce the heat to medium-low and continue cooking for 6 to 8 minutes, whisking frequently until the polenta is thick and smooth.
6. 6Remove the pot from the heat and whisk in 1/4 cup of the grated cheese. Immediately pour the hot polenta onto the prepared baking sheet.
7. 7Use a spatula to spread the polenta into an even layer. Sprinkle the top with the remaining 2 tablespoons of grated cheese.
8. 8Spread the coarsely chopped mushrooms across a separate large rimmed baking sheet.
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 paste over the mushrooms and toss thoroughly with your hands until they're evenly coated.
11. 11Place the polenta on the upper oven rack and the mushrooms on the lower rack. Bake for 15 minutes.
12. 12Remove the mushrooms from the oven and carefully tilt the pan to drain most of the cooking juices into a small bowl. Removing excess moisture helps the mushrooms roast rather than steam. Reserve the juices for serving.
13. 13Stir the mushrooms and spread them back into an even layer. Swap the pan positions, moving the polenta to the bottom rack and the mushrooms to the top, then bake for another 10 minutes.
14. 14Check the polenta for golden brown edges. If it's ready, remove it from the oven. Otherwise, let it bake for an additional 2 to 5 minutes.
15. 15Stir the mushrooms again and bake for a final 5 minutes until they shrink and turn dark brown, then remove them from the oven.
16. 16Let the baked polenta cool for at least 5 minutes before slicing it into thirds lengthwise and sixths crosswise to create 18 squares. It needs this resting time to set up properly so it doesn't fall apart.
17. 17Plate 3 polenta squares per serving, top with the roasted mushrooms, and drizzle the reserved savory juices over the top. Garnish with the chopped fresh parsley or cilantro.

Nutrition

Recipe Details