Mushrooms roasted with balsamic vinegar are nestled in creamy, cheesy polenta in this bake that doubles as a vegetarian main dish or side.
2 people made this
14 baby mushrooms, stems removed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
475ml single cream
140g polenta (fine cornmeal)
100g diced Swiss cheese
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
40g finely grated Parmesan cheese
1 teaspoon black truffle salt, or more to taste
Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 190 C / Gas 5.
Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
Bring water and cream to the boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt and pepper; stir until cheese is melted.
Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.