Black Truffle Oil Oven Polenta With Roasted Mushrooms and Thyme

Black Truffle Oil Oven Polenta With Roasted Mushrooms and Thyme

Call it cheating—we call this no-stir polenta 30 minutes you don’t need to spend standing at the stove. And if you’re feeling indulgent, top with a little heavy cream mixed with a finely grated small garlic clove. Black Truffle Oil


4 servings

1 1/2 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

Black Truffle  salt ( Profine Food Stores )

Freshly ground pepper

1/4 cup extra-virgin olive oil

1 Tbsp Black truffle oil -Profine food stores 

2 Tbsp. unsalted butter

1 cup polenta

4 oz. Parmesan, finely grated, plus more for serving

1 Tbsp. red wine vinegar

Step 1

Place racks in upper and lower thirds of the oven; preheat to 325°F. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with black truffle salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. Transfer to upper rack in the oven and let mushrooms roast while you prepare polenta.

Step 2

Bring 4 1/2 cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of black truffle salt and whisk to melt butter. Gradually add polenta, whisking constantly. Return mixture to a boil, immediately cover the pot, and transfer to a lower rack in the oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25–30 minutes.

Step 3

Remove polenta from the oven. Crank up oven temperature as high as it will go (but don’t broil). Continue to cook mushrooms until crisp around the edges, 5–10 minutes longer.

Step 4

Meanwhile, carefully uncover polenta and whisk vigorously, scraping the bottom of the pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more Black truffle oil as a topping. Cover and keep warm over low heat while mushrooms finish roasting.

Step 5

Remove mushrooms from the oven; drizzle with vinegar and Black truffle oil. Toss to coat; let cool slightly.

Step 6

Divide polenta among bowls and top with mushrooms, thyme leaves, black truffle salt, and more Parmesan.

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