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YIELD

8 servings

TYPE

Side Dish Dinner

TIME

1 hour 10 minutes

LEVEL

Intermediate

Here's What You'll Need

1

baby bella mushrooms, shiitake mushrooms, shallots, sherry vinegar, thyme, garlic, yellow cornmeal, butter, parmigiano reggiano, walnuts, blue cheese

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Prep the Mushrooms

2

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.

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Roast the Mushrooms

3

Cook for ~30 minutes, or until mushrooms are golden brown, have crispy exteriors, and tender centers.

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Stir in Cornmeal

4

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.

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Finish the Polenta

5

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.

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Assemble

6

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.

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