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Kitchen Tricks
- Use coarse cornmeal for a creamier texture in the polenta.
- Stir the polenta constantly while cooking to avoid lumps.
- Allow the mushrooms to caramelize well in the balsamic glaze for maximum flavor.
Ingredients 0/12
What Makes This Recipe Unique
Step 1
Heat your oven to 375°F (190°C). Toss the mushrooms in a large baking dish, placing them with the gill side up. Drizzle olive oil and balsamic vinegar over them, then sprinkle with thyme that you’ve gently crushed between your fingers. Pop the dish in the oven and bake for about 20 minutes, until the mushrooms are nice and tender. Use tongs to transfer the mushrooms to a plate, but leave any juices behind in the baking dish.
Step 2
Meanwhile, bring water and half-and-half to a boil in a big pot. Slowly whisk in the polenta, stirring constantly to avoid lumps. Turn the heat down and keep stirring until it thickens, which should take around 10 minutes. Take the pot off the heat, then stir in the Swiss cheese, along with some sea salt and pepper, until the cheese melts smoothly.
Step 3
Pour the hot, creamy polenta back into the baking dish, spreading it out evenly. Nestle the mushrooms on top, gill side up again, and sprinkle everything with Parmesan cheese. Slide the dish back into the oven and bake for another 20 minutes, until the mushrooms are soft and everything is bubbling a bit. When it’s done, finish with a sprinkle of truffle salt for a little extra flavor.
