Oh Yum: Roasted Mushroom Baked Polenta
So, I find myself flipping through one of my favorite culinary magazines and I see this absolutely obscenely delicious looking sheet pan of roasted mushrooms. Friends, it’s time to put your fear of mushrooms away and really dive into this one. First, this dish is soooo classy and impressive, yet super easy to make and checks all the “comfort food” boxes on my list. It’s creamy, umami-filled, filling, AND it’s good for you too! What have you got to lose?
Here’s what you’ll need:
1½ lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), torn into 1" pieces
4 sprigs thyme, plus leaves for serving
6 garlic cloves, smashed
Kosher salt, freshly ground pepper
¼ cup extra-virgin olive oil
2 Tbsp. unsalted butter
1 cup polenta (find ground non-GMO corn meal)
4 oz. our favorite creamy cheese sauce you can find it here (optional)
4½ cups water/veggie broth/stock (I used stock and this was amazing!)
Flaky sea salt for serving
You can follow the recipe here at Bon Apetit, but suffice it to say, you toss those mushrooms, bake, and check in on them mid-way to move ‘em around on the sheet pan. The polenta, you bring to a boil, cover, and bake. EASY! At the end of it all, you assemble and try not to eat all of it yourself in one sitting.
I also found that it reheats REALLy well, so if you do food prep for your week ahead, consider this the perfect, stick-to-your-ribs meal for these cooler days.