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Baked Polenta with Balsamic Mushrooms

"Mushrooms roasted with balsamic vinegar are nestled in creamy, cheesy polenta in this bake that doubles as a vegetarian main dish or side."

Ingredients :

• 14 baby bella mushrooms, stemmed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried thyme
• 2 1/2 cups water
• 2 cups half-and-half
• 3/4 cup polenta
• 3/4 cup diced Swiss cheese
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup finely grated Parmesan cheese
• 2 cups half-and-half
• 1 teaspoon black truffle salt, or more to taste

Instructions :

Prep : 15M	Cook : 4M	Ready in : 55M

• Preheat oven to 375 degrees F (190 degrees C).
• Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
• Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
• Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
• Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
• Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

Notes :

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