Baked Polenta with Balsamic Mushrooms
Mushrooms roasted with balsamic vinegar are nestled in creamy, cheesy polenta in this bake that doubles as a vegetarian main dish or side.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 14baby bella mushrooms, stemmed
- 2tablespoons olive oil
- 2tablespoons balsamic vinegar
- 1teaspoon dried thyme
- 2½ cups water
- 2cups half-and-half
- ¾cup polenta
- ¾cup diced Swiss cheese
- 1teaspoon sea salt
- ½teaspoon freshly ground black pepper
- ½cup finely grated Parmesan cheese
- 2cups half-and-half
- 1teaspoon black truffle salt, or more to taste
Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).Step 2
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.Step 3
Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.Step 4
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.Step 5
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.Step 6
Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.