Categories: Meals
Ingredients
- 1 1/2 lb. mushrooms, torn into 1-inch pieces
- 4 sprigs thyme, plus leaves for serving
- 6 garlic cloves, smashed
- Kosher salt
- Black pepper
- 1/4 cup olive oil
- 2 tbsp. unsalted butter
- 1 cup polenta
- 4 oz. Parmesan, finely grated, plus more for serving
- 1 tbsp. red wine vinegar
- Flaky sea salt
Directions
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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 black pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
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Bring 4 1/2 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. Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking sheet with mushrooms occasionally, until polenta is tender, 25 to 30 minutes.
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Remove polenta from oven. Crank up oven temp as high as it will go. Continue to cook mushrooms until crisp around the edges, 5 to 10 minutes longer.
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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.
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Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
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Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt and more Parmesan.