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.

Ingredients

• 14 baby bella mushrooms, stemmed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried thyme
• 2 ½ cups water
• 2 cups half-and-half
• 0.75 cup polenta
• 0.75 cup diced Swiss cheese
• 1 teaspoon sea salt
• 0.5 teaspoon freshly ground black pepper
• 0.5 cup finely grated Parmesan cheese
• 2 cups half-and-half
• 1 teaspoon black truffle salt, or more to taste

Steps

1. Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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.
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.
6. Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.