Baked Polenta with Oven Roasted Mushrooms
Ingredients
Oven-Roasted Mushrooms
-
1½
pounds
mushrooms
-
2
tablespoons
extra virgin olive oil
-
1
unit
lemon, juiced
-
5
cloves
garlic, minced
-
¼
teaspoon
salt (optional)
-
¼
teaspoon
black pepper
-
¼
cup
fresh thyme
Polenta
-
6
cups
water
-
1½
cups
polenta, dried
-
1
tablespoon
extra virgin olive oil
-
¼
teaspoon
salt (optional)
-
¼
teaspoon
black pepper
-
4
ounces
vegan parmesan, shredded or shaved
-
½
cup
plant-based milk or creamer, plain, unsweetened
Toppings (optional)
-
to taste
unit
thyme leaves
-
to taste
unit
freshly ground black pepper
-
to taste
unit
course sea salt
Instructions
- Preheat the oven to 325°F.
- Slice mushrooms into large pieces and arrange them on a baking sheet.
- Drizzle with olive oil and lemon juice, then sprinkle with garlic, salt, pepper, and thyme. Toss to combine.
- Bake the mushrooms for 45-50 minutes, stirring every 15 minutes, until tender and browned.
- While the mushrooms are roasting, bring water to a boil in a large skillet or Dutch oven.
- Add polenta, olive oil, salt, and pepper to the boiling water, whisk until smooth and bubbly, then remove from heat.
- Place the skillet with polenta on the top rack of the oven and bake for about 30 minutes until tender.
- Stir in vegan parmesan and plant-based milk until smooth and creamy.
- Broil the polenta for 4-5 minutes to get slightly golden on top.
- Serve the polenta topped with the roasted mushrooms and garnish if desired.
Nutrition Facts (estimated)
Servings
6
Calories
340
Total fat
17g
Total carbohydrates
40g
Total protein
10g
Sodium
235mg
Cholesterol
0mg
You might also like