Name: Oven Polenta with Roasted Mushrooms and Thyme
Ingredients: 1 cup polenta; 2 Tbsp. unsalted butter; 1 Tbsp. red wine vinegar; Flaky sea salt; 4 sprigs thyme, plus leaves for serving; 4 oz. Parmesan, finely grated, plus more for serving; 6 garlic cloves, smashed; Kosher salt, freshly ground pepper; 1½ lb. mixed mushrooms , torn into 1" pieces; ¼ cup extra-virgin olive oil

Polenta Dish

How much water do I need for cooking polenta?

Should I keep stirring my polenta while it cooks?

My polenta is too thin, what should I do?

Is it necessary to soak polenta grains before cooking?

Can I add flavoring to my polenta while it cooks?

Can I use chicken stock instead of water?

My polenta turned out lumpy, what should I do next time?

An oven-baked, no-stir polenta that saves you 30 minutes standing at the stove. Serve it with crispy roasted mushrooms and you’ve got dinner.

Milk

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Grains & Rice

gram

polenta

Butter & Margarine

unsalted butter

Vinegar

milliliter

red wine vinegar

Seasonings

sea salt

Fresh Vegetables

fresh thyme

Cheese

parmesan cheese

garlic

salt

Mushrooms

mushroom

Oils

extra virgin olive oil

Calories from Fat

Calories

Total polyunsaturated fatty acids

Vitamin C

Vitamins

Cholesterol

Total monounsaturated fatty acids

Saturated Fat

Vitamin A

Zinc

Minerals

Sodium

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Manganese

Copper

Phosphorus

Magnesium

Dietary Fiber

Carbohydrates

Protein

Water

Sugar

Potassium

Iron

Calcium

Choline

Vitamin K

Lutein+zeaxanthin

Selenium

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Oven Polenta with Roasted Mushrooms and Thyme

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Dairy

Condiment & Toppings

Baking Goods

Produce

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