Side Dish Dinner
1 hour 10 minutes
Here's What You'll Need
baby bella mushrooms, shiitake mushrooms, shallots, sherry vinegar, thyme, garlic, yellow cornmeal, butter, parmigiano reggiano, walnuts, blue cheese
Combine mushrooms in a large bowl with shallots, olive oil, sherry vinegar, and salt. Place in a skillet, then add 1 head of garlic (halved) and fresh thyme.
Cook for ~30 minutes, or until mushrooms are golden brown, have crispy exteriors, and tender centers.
Bring water to a rapid boil. Whisk in polenta, stirring until it's absorbed all water. Lower to a simmer, then cover. Cook for 30 minutes. Whisk every 5 minutes, then re-cover and walk away.
When fully cooked, add a few pats of unsalted butter and some freshly grated Parmigiano Reggiano cheese. Whisk again, then pour into a bowl for serving.
Discard thyme and garlic skin, top with mushrooms, shallots, and pan drippings. Sprinkle with blue cheese and walnuts, generously drizzle with olive oil and some flaky sea salt. Serve immediately.