Roasted Mushrooms with Creamy Polenta
Ingredients
The polenta
-
1
cup
organic milk (optional)
-
1
cup
polenta or stone-ground coarse cornmeal
-
1
teaspoon
kosher salt
-
2
tablespoons
unsalted butter
The roasted mushrooms
-
1
pound
mushrooms (such as a mix of cremini and shiitakes)
-
few sprigs
thyme
-
1
shallot (finely chopped)
-
1
clove
garlic (minced)
-
¼
cup
sherry or dry white wine
-
2
teaspoons
extra-virgin olive oil
-
1
tablespoon
unsalted butter (plus more to taste)
-
kosher salt (to taste)
-
freshly cracked pepper (to taste)
Instructions
- Prepare the polenta by bringing 4 cups of cold water and 1 cup of milk (if using) to a boil, then stir in the polenta and salt, cooking until tender.
- Preheat the oven to 325°F and prepare the mushrooms by trimming and quartering them.
- In a baking dish, combine the mushrooms, thyme, shallots, garlic, sherry, olive oil, salt, and pepper, then cover and roast for 30 minutes.
- Increase the oven temperature to 450°F, remove the foil, drain the juices, and roast the mushrooms for an additional 15 to 20 minutes until browned.
- Simmer the reserved juices to reduce and concentrate flavors, adding butter and adjusting seasoning as needed.
- Serve the polenta in bowls topped with the roasted mushrooms and drizzled with the sauce.
Nutrition Facts (estimated)
Servings
2 to 3
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
500mg
Cholesterol
20mg
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