Roasted Mushrooms with Crispy Polenta and Parmesan

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.