OVEN POLENTA WITH ROASTED MUSHROOMS AND THYME
Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Vegetarian Mushroom Hominy/Cornmeal/Masa Thyme Garlic Parmesan Wheat/Gluten-Free Fall
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place racks in upper and lower thirds of oven; preheat to 325°F. 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. Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
- 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 baking sheet with mushrooms occasionally, until polenta is tender, 25-30 minutes.
- 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.
- 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.
- Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
- Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.
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Mahajabin isha
[email protected]I followed the recipe exactly, but my polenta turned out too watery. I'm not sure what I did wrong.
Qutazia Smyre
[email protected]The polenta was a bit too dry for my liking, but the mushrooms were delicious.
Farhad Ayas33
[email protected]This polenta dish was a bit bland for my taste. I think it needed more seasoning.
D Mgilla
[email protected]I wasn't sure how I would like this dish, but I was pleasantly surprised. The polenta was creamy and flavorful, and the mushrooms were perfectly roasted. I will definitely be making this again!
Kopila Yonjan
[email protected]This dish was amazing! The polenta was creamy and cheesy, and the mushrooms were perfectly roasted. The thyme added a nice touch of flavor.
Creative Doctor
[email protected]I've never made polenta before, but this recipe made it easy. The polenta was cooked perfectly and the mushrooms were delicious.
Jasmine Roninson
[email protected]I made this dish for dinner last night and it was a hit with my family! Everyone loved the creamy polenta and the flavorful mushrooms.
loagan jake
[email protected]This was a great recipe! The polenta was cooked perfectly and the mushrooms were delicious.
Ayoush Halak
[email protected]I loved the combination of flavors in this dish. The polenta was creamy and cheesy, the mushrooms were earthy and savory, and the thyme added a bright, herbal note. I will definitely be making this again!
My Friendship
[email protected]The polenta was creamy and flavorful, and the mushrooms were perfectly roasted. The thyme added a nice touch of herbiness. Overall, this was a delicious and satisfying dish.
Nimco xasan Xarbi
[email protected]This polenta dish was an absolute delight! The roasted mushrooms and thyme added a wonderful depth of flavor, and the polenta itself was cooked to perfection. I will definitely be making this again.