Lukas Volger's Roasted Mushroom Polenta Bake

40 mins
Serves 1
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Directions

  1. 1Place mushrooms on a sheet pan, remove any hard stems, and tear the mushrooms into rough pieces.
  2. 2Toss mushrooms with two tablespoons of olive oil, two teaspoons of vinegar, and one and a quarter teaspoons of kosher salt.
  3. 3Roast mushrooms at 425 degrees for roughly 20 minutes.
  4. 4Bring six cups of water to a simmer in a pot.
  5. 5Slowly whisk in one cup of polenta.
  6. 6Whisk in one to two teaspoons of kosher salt, or to taste.
  7. 7Simmer polenta for roughly 20 minutes, whisking occasionally.
  8. 8Whisk in two tablespoons of olive oil into the polenta.
  9. 9Top polenta with the roasted mushrooms.
  10. 10Sprinkle with one teaspoon of fresh thyme.
  11. 11Return to the oven for another 20 minutes or until the polenta is bubbling and the mushrooms are nicely caramelized.
  12. 12Shave Parmesan over the top generously and season with pepper to taste.
  13. 13Spoon into bowls, drizzle with a little more olive oil, and shave more Parmesan over the top to taste.

Ingredients

  • 1.25 pounds mushrooms
  • 2 tablespoons olive oil
  • 2 teaspoons vinegar
  • 1.25 teaspoons kosher salt
  • 6 cups water
  • 1 cup polenta
  • 1 to 2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme
  • Parmesan
  • pepper
  • olive oil
  • Parmesan

Equipment

sheet panpotwhiskbowlsgrater