Roasted Mushrooms with Creamy Parmesan Polenta
Mushrooms, shallots, & garlic roasted in marsala wine are the most savory-craveable topping for creamy parmesan polenta. Simple ingredients, major flavor, zero leftovers!
Servings: 3 bowls
Calories: 411kcal
Ingredients
Roasted Mushrooms
- 1 lb. mushrooms sliced
- 1 shallot finely diced
- 1 clove garlic minced
- 2 T. fresh thyme minced
- 1/4 cup marsala wine
- 1 T. olive oil
- salt & pepper to taste
- 1 T. butter
Parmesan Polenta
- 2 cups water
- 1/2 cup milk
- 1/2 cup coarse cornmeal
- 3 oz. parmesan grated
- 2 T. butter
- 1/2 t. salt more to taste
Instructions
Roasting Mushrooms
- Preheat oven to 325°.
- Toss mushrooms, shallot, garlic, and thyme in a 9x13 baking dish.
- Drizzle with wine, olive oil, and salt & pepper and toss to fully coat, then spread evenly across the bottom of the dish.
- Cover tightly with foil and roast at 325° for 30 minutes.
- Remove pan from oven and increase to 450°. Drain mushroom juices into a medium saucepan and bring to a simmer. Return mushrooms to the oven for 15 minutes to finish roasting.
Cooking Polenta
- Bring water, milk, cornmeal, and a pinch of salt to a simmer in a medium pot.
- Reduce heat to a gentle simmer and cook for 20-25 minutes, stirring frequently, until cornmeal is soft and tender.
Bringing It Together
- When cornmeal is done, remove from heat and stir in parmesan, butter, and salt. Add a little water if polenta is too thick.
- Remove the roasted mushrooms from the oven. Add remaining butter to the saucepan and stir in mushrooms to fully coat in sauce.
- Ladle parmesan polenta into bowls, top with roasted mushrooms in rich sauce, enjoy immensely.