Just correct comfort meals on a Monday – Wild roasted mushrooms with cheesy creamy polenta. 🍄🧀🍲 Very easy and so delicious, that you just might per chance swap the mushrooms for any veggies you’d love, squash will almost definitely be ideal for this too!
For 4 you’ll want:
700g blended wild mushrooms, decrease into chunk size pieces
4 sprigs thyme
5 garlic cloves, smashed
60ml olive oil
2 tbsp butter
130g polenta
120g Parmesan, finely grated
1tbsp red wine vinegar
1. Heat your oven to 170c. Mix the shrooms, thyme, garlic and olive oil on baking tray and season. Make sure that your total mushrooms are in a supreme layer then achieve on the upper rack within the oven.
2. Elevate 1l of water to a simmer in an ovenproof pan. Tumble within the butter and a succesful pinch of salt then bound to soften. Gradually add the polenta, whisking continuously. Amplify combination to a boil, duvet the pot, and switch to a decrease rack in oven. Bake polenta for 30 mins
3. Occupy polenta from oven. Amplify the oven temp to 200c and cook the mushrooms till crisp, 5–10 mins longer.
4. Meanwhile, repeat polenta and bound till its snug and thick. Gradually add the parm and bound till blended in, season to taste and abet into bowls.
5. Occupy mushrooms, drizzle with the vinegar then abet on prime of the polenta with some extra parm and tyme leaves!
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