Baked polenta with balsamic mushrooms
55 min
Mushrooms roasted with balsamic vinegar are nestled in creamy, cheesy polenta in this bake that doubles as a vegetarian main dish or side.
LauraF
2 people made this
Ingredients
Serves: 4
- 14 baby mushrooms, stems removed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 600ml water
- 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.
