- 14 baby bella mushrooms, stemmed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 2 1/2 cups water
- 2 cups half-and-half
- 3/4 cup polenta
- 3/4 cup diced Swiss cheese
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup finely grated Parmesan cheese
- 2 cups half-and-half
- 1 teaspoon black truffle salt, or more to taste
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
- Bring water and half-and-half to a 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.
- 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.
- Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.
04/02/2018
recipepes.com
Baked Polenta with Balsamic Mushrooms, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
