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Oven Polenta with Roasted Mushrooms and Thyme

Claire Saffitz
  • minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), torn into 1" pieces

4

sprigs thyme, plus leaves for serving

6

garlic cloves, smashed

Kosher salt, freshly ground pepper

1/4 cup

extra-virgin olive oil

2 tbsp

unsalted butter

1 cup

polenta

4 oz

Parmesan, finely grated, plus more for serving

1 tbsp

red wine vinegar

Flaky sea salt