45 minutes
A comforting and elegant dish featuring earthy roasted mushrooms, crispy polenta, and bubbly Parmesan cheese.
Mushrooms, cut into 1-inch chunks
0 oz
Extra Virgin Olive Oil, divided
tablespoons
each
Garlic Clove, thinly sliced
each
Shallots, thinly sliced
each
teaspoons
to taste
Precooked Polenta, cut into 1-inch chunks
0 lb
Grated Parmesan Cheese, plus more for serving
cups
Fresh Parsley Leaves And Stems, chopped for garnish
cups
optional
1. Roast Aromatics and Mushrooms
Preheat your oven to 450ºF. In a 2-quart casserole or baking dish, combine the mushrooms with 3 tablespoons of olive oil, thyme sprigs, sliced garlic, and shallots. Season generously with ½ teaspoon of kosher salt and freshly ground black pepper. Roast for about 15 minutes until mushrooms begin to wilt and brown.
2. Add Polenta and Cheese
Toss the polenta chunks with the remaining tablespoon of olive oil, a pinch of salt, and black pepper. Gently combine with roasted mushrooms in the baking dish. Sprinkle the grated Parmesan cheese over the top. Cook for another 15 to 20 minutes until the cheese melts and creates a golden crust.
3. Broil for Crispiness
Switch the oven to broil mode. Allow the dish to broil for 1 to 2 minutes, watching closely to prevent burning, until the polenta is crispy and browned.
4. Garnish and Serve
Remove the dish from the oven and garnish with freshly chopped parsley, additional grated Parmesan, and a sprinkle of red pepper flakes if desired. Serve immediately.
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