Herb Roasted Mushrooms over Creamy Polenta

• 1 pound mushrooms, cleaned and halved
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh rosemary, chopped
• Salt and pepper to taste
• 1 cup coarse ground cornmeal
• 3 1/2 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Fresh parsley, chopped, for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss mushrooms with olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
3. 3 Meanwhile, bring water, salt, and pepper to a boil in a medium saucepan.
4. 4 Whisk in cornmeal, reduce heat to low, and cook, stirring often, for about 15 minutes until thick.
5. 5 Stir in Parmesan, butter, and garlic until well combined.
6. 6 Serve polenta in bowls, top with roasted mushrooms, and garnish with parsley.

Equipment

• Baking sheet
• Medium saucepan
• Whisk
• Oven

Variations

• Add sautéed spinach or kale for a green boost.
• For a vegan version, substitute nutritional yeast for Parmesan and use vegan butter.

Substitutions

• If you don't have fresh herbs, use 1 teaspoon dried thyme and 1 teaspoon dried rosemary.
• Substitute vegetable broth for water in the polenta for added depth of flavor.

Pairings

• Serve with a glass of Chianti for a classic pairing.
• A crusty baguette on the side is always a good idea.

Nutrition

Tips

• For extra flavor, use a mix of cremini and shiitake mushrooms.
• If you prefer a smoother polenta, blend it with an immersion blender before adding the cheese and butter.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk over medium heat.

Freezing: This dish can be frozen for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of added liquid.

Serving Suggestions

• Pair with a simple arugula salad dressed with lemon vinaigrette.
• A sprinkle of toasted pine nuts adds a nice crunch.

FAQ