Roasted Chestnut Mushrooms Over Creamy Polenta

Ingredients

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• 1 lb chestnut mushrooms
• 1 cup quick-cooking polenta
• 4 cups vegetable broth
• ½ cup grated Parmesan
• 2 tbsp butter
• 2 tbsp olive oil
• 3 garlic cloves
• 1 tsp fresh thyme
• Salt and pepper

Instructions

1. 1

   Preheat oven to 425°F.

2. 2

   Trim mushrooms and toss with olive oil, garlic, thyme, salt, and pepper.

3. 3

   Spread on a large baking sheet.

4. 4

   Roast for 18–22 minutes until browned and thoroughly cooked.

5. 5

   Meanwhile, bring vegetable broth to a boil.

6. 6

   Gradually whisk in quick-cooking polenta and cook according to package directions.

7. 7

   Stir butter and Parmesan into polenta.

8. 8

   Spoon polenta into bowls and top with roasted mushrooms.

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Made with Chestnut Mushrooms

Fresh Chestnut Mushrooms · from $10.20

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