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Oven Polenta with Roasted Mushrooms and Thyme

Claire Saffitz
  • minutes
  • Serves 4

INGREDIENTS

6

Garlic cloves

1 1/2 lb

Mushrooms, mixed

4

sprigs Thyme

1 cup

Polenta

1

Kosher salt

1

Sea salt, Flaky

1/4 cup

Olive oil, extra-virgin

1 tbsp

Red wine vinegar

2 tbsp

Butter, unsalted

4 oz

Parmesan