Oven Polenta with Roasted Mushrooms and Thyme

🥘 Ingredients

• mixed mushrooms 1 ½ lb
• fresh thyme sprigs 4
• garlic cloves 6
• kosher salt
• freshly ground pepper
• extra-virgin olive oil ¼ cup
• water 4 ½ cups
• unsalted butter 2 tbsp
• kosher salt
• polenta 1 cup
• Parmesan 4 oz
• red wine vinegar 1 tbsp
• flaky sea salt

1. 1

   Place racks in the upper and lower thirds of the oven; preheat to 325°F.

Mushrooms

1. 1

   Combine mixed mushrooms , fresh thyme sprigs , and garlic cloves on a large rimmed baking sheet . Season generously with kosher salt and freshly ground pepper ; drizzle with extra-virgin olive oil . Toss to coat and spread in an even layer — do not crowd or they will steam instead of crisping.
2. 2

   Transfer to the upper rack and let roast while you prepare the polenta.

Polenta

1. 1

   Bring water to a simmer in a large ovenproof saucepan over medium-high heat. Add unsalted butter and a generous pinch of kosher salt ; whisk to melt the butter. Gradually add polenta , whisking constantly to prevent clumps. Return to a boil, immediately cover, and transfer to the lower rack.
2. 2

   Bake polenta, shaking the mushroom pan occasionally, until polenta is tender, 30 minutes .
3. 3

   Remove polenta from oven. Crank the oven temperature as high as it will go (do not broil). Continue roasting mushrooms until crisp around the edges, 10 minutes more.
4. 4

   Meanwhile, carefully uncover polenta and whisk vigorously, scraping the bottom of the pan, until smooth and thick. Gradually whisk in Parmesan until melted and incorporated. Season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish.
5. 5

   Remove mushrooms from oven; drizzle with red wine vinegar . Toss to coat and let cool slightly.
6. 6

   Divide polenta among bowls. Top with mushrooms, fresh thyme leaves, flaky sea salt , and more Parmesan.