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Roasted Mushroom Polenta
Prep Time: 10 minutes - Cook Time: 30 minutes
Intermediate
First course
Ingredients
- Serves: 2-3
For the roasted mushrooms:
- 1 lb baby portabella mushrooms
- 1/4 cup Monini Coratina Extra Virgin Olive Oil
- 6 cloves of garlic
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 5 sprigs of fresh thyme
For the polenta:
- 1 cup cornmeal
- 3 - 3 1/2 cups water
- 2 tbsp Monini Coratina Extra Virgin Olive Oil
- 3/4 tsp kosher salt
- 1/4 cup grated parmesan cheese
- 1/2 tsp black pepper
- 2 tbsp heavy cream
- Monini Truffle Flavored Extra Virgin Olive Oil, for finishing
Preparation
- Preheat the oven to 375° F and line a rimmed sheet pan with parchment paper.
- Halve and quarter the mushrooms so you have an assortment of sizes and then place on the prepared pan, along with the garlic cloves. Season with salt and pepper and coat with olive oil. Tuck the thyme sprigs onto the pan and roast for 25-30 minutes, until mushrooms are deeply browned and the edges are caramelized. Discard thyme sprigs.
- Meanwhile, bring 3 cups of water to a boil over medium heat. When the water is boiling, add the olive oil and salt.
- While whisking continually, stream the cornmeal into the boiling water. Cook, stirring frequently, for about 15 minutes, until the polenta is thickened and cooked through, adding splashes of water as needed. Finished polenta should have the consistency of thick porridge.
- Add the end of the cooking time, whisk in the parmesan cheese, pepper, and heavy cream. Taste and adjust seasoning as needed.
- To serve, top warm polenta with the roasted mushrooms and drizzle with truffle oil just before serving.
Add an extra touch
MONOCULTIVAR CORATINA EXTRA VIRGIN OLIVE OIL
CHEF
recipe developer Anna Ramiz
recipe developer and food photographer Anna Ramiz (@gatheredatmytable)
