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Baked Polenta with Balsamic Mushrooms
Baked Polenta with Balsamic Mushrooms
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Balsamic roasted mushrooms on creamy polenta, a savory vegetarian bake.
Ingredients:
  • 14 baby bella mushrooms, stemmed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried thyme
  • 2.5 cups water
  • 2 cups half-and-half
  • 0.75 cup polenta
  • 0.75 cup diced Swiss cheese
  • 1 teaspoon sea salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 cup finely grated Parmesan cheese
  • 1 teaspoon black truffle salt, or more to taste
Instructions:
  • Preheat oven to 375°F (190°C) for the perfect baking temperature.
  • In a large baking dish, arrange the mushrooms with the gill-side facing up. Drizzle with olive oil and balsamic vinegar, then sprinkle crushed thyme over the top.
  • Bake in the oven until tender for about 20 minutes. Use tongs to transfer to a plate, leaving any juices in the dish.
  • In a large pot, combine water and half-and-half and bring to a boil. Gradually whisk in polenta while stirring continuously. Lower the heat and cook for about 10 minutes, stirring constantly until thickened. Remove from heat and stir in Swiss cheese, sea salt, and pepper until the cheese melts.
  • Transfer the hot polenta into the baking dish containing the mushrooms. Use a spatula to evenly smooth the top. Arrange the mushrooms gill-side up on the polenta and sprinkle with Parmesan cheese.
  • Roast in the preheated oven until the mushrooms are tender, for around 20 minutes. Take them out and sprinkle with truffle salt for a decadent finish.

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