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.


    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 

    1. Preheat oven to 190 C / Gas 5.
    2. 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.
    3. Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
    4. 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.
    5. 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.
    6. Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

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