Baked Polenta with Balsamic Mushrooms

Mushrooms roasted with balsamic vinegar are nestled in creamy, cheesy polenta in this bake that doubles as a vegetarian main dish or side.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 674 Calories

Ingredients

• 2 cups half-and-half
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 2 tablespoons balsamic vinegar
• 1 teaspoon sea salt
• 14 baby bella mushrooms, stemmed
• 1 teaspoon black truffle salt, or more to taste
• 0.5 teaspoon freshly ground black pepper
• 0.5 cup finely grated Parmesan cheese
• 2.5 cups water
• 0.75 cup diced Swiss cheese
• 0.75 cup polenta

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.

Step 3

Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.

Step 4

Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.

Step 5

Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.

Step 6

Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.