Directions
- 1Place mushrooms on a sheet pan, remove any hard stems, and tear the mushrooms into rough pieces.
- 2Toss mushrooms with two tablespoons of olive oil, two teaspoons of vinegar, and one and a quarter teaspoons of kosher salt.
- 3Roast mushrooms at 425 degrees for roughly 20 minutes.
- 4Bring six cups of water to a simmer in a pot.
- 5Slowly whisk in one cup of polenta.
- 6Whisk in one to two teaspoons of kosher salt, or to taste.
- 7Simmer polenta for roughly 20 minutes, whisking occasionally.
- 8Whisk in two tablespoons of olive oil into the polenta.
- 9Top polenta with the roasted mushrooms.
- 10Sprinkle with one teaspoon of fresh thyme.
- 11Return to the oven for another 20 minutes or until the polenta is bubbling and the mushrooms are nicely caramelized.
- 12Shave Parmesan over the top generously and season with pepper to taste.
- 13Spoon into bowls, drizzle with a little more olive oil, and shave more Parmesan over the top to taste.
Ingredients
- 1.25 pounds mushrooms
- 2 tablespoons olive oil
- 2 teaspoons vinegar
- 1.25 teaspoons kosher salt
- 6 cups water
- 1 cup polenta
- 1 to 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- Parmesan
- pepper
- olive oil
- Parmesan
Equipment
sheet panpotwhiskbowlsgrater
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