Polenta With Roasted Mushrooms and Thyme
An oven-baked, no-stir polenta that saves you 30 minutes standing at the stove. Serve it with crispy roasted mushrooms and you’ve got dinner.
- Total time
- Unknown
- Active time
- Unknown
- Yield
- 4 servings
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
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Sprigs Thyme
4 sprigs thyme, plus leaves for serving
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Details and source
Parmesan
4 oz. Parmesan, finely grated, plus more for serving
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Details and source
Additional ingredient notes
Method Timeline
Step 1
Place racks in upper and lower thirds of oven; preheat to 325°. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. (Make sure not to crowd the mushrooms on the baking sheet; otherwise, they’ll steam instead of getting crispy.) Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
Step 2
Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. (Gradually incorporating the polenta into the water is key to preventing clumps.) Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25–30 minutes.
medium-high heatStep 3
Remove polenta from oven. Crank up oven temperature as high as it will go (but don’t broil). Continue to cook mushrooms until crisp around the edges, 5–10 minutes longer.
Step 4
Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.
low heatStep 5
Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
Step 6
Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.
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Recipe structure
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Main recipe
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4 servings
Mixture
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Source and Origin
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Adapted from source
Imported from the bon-appetit page for dev review.
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Oven Polenta With Roasted Mushrooms and Thyme
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