Oven polenta with roasted mushrooms and thyme recipe

Ingredients for Oven polenta with roasted mushrooms and thyme

• 680 g mixed mushrooms, torn into 2.5 cm pieces

• 4 sprigs thyme, plus leaves for serving

• 6 garlic cloves, smashed

• kosher salt, freshly ground pepper

• 60 ml extra-virgin olive oil

• 30 g unsalted butter

• 120 g polenta

• 115 g parmesan, finely grated, plus more for serving

• 15 ml red wine vinegar

• flaky sea salt

How to make Oven polenta with roasted mushrooms and thyme

1. Place the racks in the upper and lower thirds of the oven and preheat to 160°C (fan oven 140°C).

2. Combine the mushrooms, thyme sprigs, and garlic on a large rimmed baking tray.

3. Season generously with sea salt and pepper, then drizzle with oil.

4. Toss the mushrooms to coat them in the seasoning and oil, then spread them out in an even layer.

5. Transfer the baking tray to the upper rack in the oven and roast the mushrooms while you prepare the polenta.

6. Bring 1.1 L of water to a simmer in a large ovenproof saucepan over medium-high heat.

7. Add the butter and a generous pinch of sea salt, whisking until the butter has melted.

8. Gradually add the polenta, whisking constantly.

9. Return the mixture to a boil, then immediately cover the pot and transfer it to the lower rack in the oven.

10. Bake the polenta, shaking the baking tray with the mushrooms occasionally, until the polenta is tender, about 25–30 minutes.

11. Remove the polenta from the oven and increase the oven temperature to its highest setting (do not use the grill).

12. Continue to cook the mushrooms until they are crisp around the edges, about 5–10 minutes longer.

13. Meanwhile, carefully uncover the polenta and whisk vigorously, scraping the bottom of the pan, until the polenta is smooth and thick.

14. Gradually add 115 g of Parmesan, whisking constantly until melted and well incorporated; taste and adjust the seasoning with more sea salt and pepper if needed.

15. Cover the polenta and keep warm over low heat while the mushrooms finish roasting.

16. Remove the mushrooms from the oven and drizzle with vinegar.

17. Toss to coat the mushrooms in the vinegar and let them cool slightly.

18. Divide the polenta among bowls and top with the roasted mushrooms, thyme leaves, a sprinkle of sea salt, and additional Parmesan.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.