Oven Polenta With Roasted Mushrooms And Thyme
An oven-baked, no-stir polenta that saves you 30 minutes standing at the stove. ^^ CLICK TO SEE FULL RECIPES ^^ | Mushroom | Mushrooms | Mushroom Recipes | Mushroom Soup | Mushroom Risotto | Mushroom Recipes Sauteed | Mushroom Recipes Healthy | Mushroom Recipes Vegan | Mushroom Recipes For Steak
Yield: 4 Servings
Ingredients:
¼ cup extra-virgin olive oil
6 garlic cloves, smashed
4 sprigs thyme, plus leaves for serving
Kosher salt, freshly ground pepper
1½ lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), torn into 1" pieces
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Instructions:
First step is Place racks in upper and lower thirds of oven; preheat to 325°. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. (Make sure not to crowd the mushrooms on the baking sheet; otherwise, they’ll steam instead of getting crispy.) Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
And then, Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. (Gradually incorporating the polenta into the water is key to preventing clumps.) Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25–30 minutes.
And then, visit for full instruction : https://www.bonappetit.com/recipe/oven-polenta-with-roasted-mushrooms-and-thyme
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