Polenta al horno con setas asadas

Ingredientes

• 1 to 1.25 lbs. mushrooms, any variety or a combination, see notes above
• 2 tablespoons olive oil
• 2 teaspoons vinegar, see notes above
• kosher salt (Diamond Crystal brand)
• freshly cracked black pepper
• 1 cup polenta
• 2 tablespoons olive oil
• the roasted mushrooms
• 2 teaspoons fresh thyme leaves
• grated Parmigiano Reggiano, to taste, or heavy cream, see notes above

Preparación

1. 1

   Heat the oven to 425ºF.

2. 2

   Trim off and discard any tough stems from the mushrooms (such as those from shiitakes). Cut or tear the caps into roughly 1-inch pieces. Arrange the mushrooms on a baking sheet (parchment-lined for easy clean-up). Drizzle with the 2 tablespoons olive oil, vinegar, and salt and pepper to taste. (I use a teaspoon of Diamond Crystal kosher salt for a pound of mushrooms. Use half as much if you are using Morton.) Toss to combine, then spread into an even layer. Transfer pan to the oven and cook until the mushrooms are just beginning to take on some color at the edges, about 20 minutes. Remove the pan from the oven.

3. 3

   Meanwhile, prepare the polenta: In a large, wide, shallow oven-safe skillet, bring 6 cups of water to a simmer. While whisking constantly, slowly pour the polenta into the water in a steady stream. Whisk for a couple of minutes or until the polenta is incorporated. Turn the heat to the lowest setting. Add a teaspoon of kosher salt. (I use 2 teaspoons of Diamond Crystal kosher salt, but I love salt, so add to taste.) Simmer for 15 to 20 minutes or until the polenta has thickened and the grains are tender. Stir in the 2 tablespoons of olive oil. Taste, being careful to let the polenta cool before you do so. Adjust with more salt and pepper to taste. (I add a sprinkling of sea salt at this point.)

4. 4

   Remove the polenta from the heat. Spread the mushrooms in an even layer over the polenta. Sprinkle the thyme over top. Season with pepper to taste.

5. 5

   Transfer pan to the oven and bake for 15 to 20 minutes more or until the polenta is bubbling and the mushrooms are browned at the edges. Shave more parmesan over top if you wish. Serve immediately, passing salt, pepper, and more parmesan on the side. I like drizzling my bowl with a little bit more olive oil, too.