Roasted Mushrooms

with Crispy Polenta and Parmesan

A hearty and savory dish of roasted mushrooms with crispy polenta and Parmesan, perfect for a cozy vegetarian dinner.

1. Roast the Mushrooms
Heat the oven to 450°F. In a shallow 2-quart casserole or gratin dish, or an 11 × 7-inch baking dish, combine the mushrooms, 3 tablespoons of the oil, the thyme, garlic, shallots, ½ teaspoon salt, and a few grinds of black pepper. Toss everything well and roast for 15 minutes, until the mushrooms have started to wilt and glisten.
Tip: Add a splash of balsamic vinegar before roasting for an extra tangy finish.
2. Prepare and Bake the Polenta
While the mushrooms are roasting, in a large bowl, toss the polenta with the remaining 1 tablespoon olive oil, a pinch or two of salt, and a few grinds of black pepper. Remove the baking dish from the oven and stir in the polenta. Sprinkle Parmesan cheese over the top and bake for another 15 to 20 minutes, until the mushrooms are tender and the polenta is hot.
Cleanup: Line the baking dish with parchment paper for easy cleanup.
3. Crisp the Polenta
Turn on the broiler and broil for 1 to 2 minutes, until the top of the polenta is crispy with some golden brown spots. Watch carefully to prevent burning.
Tip: For extra crispiness, sprinkle some breadcrumbs over the polenta before broiling.
4. Garnish and Serve
Garnish with parsley and finish with more Parmesan cheese and red pepper flakes, if desired. Serve hot.
Tip: Drizzle with a little extra olive oil or truffle oil before serving for added richness.

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Roasted Mushrooms

with Crispy Polenta and Parmesan