Polenta With Roasted Mushrooms and Thyme
Before cooking
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Steps as written in the recipe card.
6 stepsTiming varies by step
Ingredient prep checklist
- Sprigs Thyme: 4 sprigs thyme, plus leaves for serving
- Parmesan: 4 oz. Parmesan, finely grated, plus more for serving
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.
References
This step uses
- Flaky sea salt
- 1 cup polenta
- ¼ cup extra-virgin olive oil
- Kosher salt, freshly ground pepper
- 6 garlic cloves, smashed
- 4 sprigs thyme, plus leaves for serving
- 1½ lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), torn into 1" pieces
Full ingredient reference
- 1½ lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), torn into 1" pieces
torn into 1" pieces
- 4 sprigs thyme, plus leaves for serving
plus leaves for serving
- 6 garlic cloves, smashed
smashed
- Kosher salt, freshly ground pepper
freshly ground pepper
- ¼ cup extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 1 cup polenta
- 4 oz. Parmesan, finely grated, plus more for serving
finely grated, plus more for serving
- 1 Tbsp. red wine vinegar
- Flaky sea salt