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Simple Cuisine Menu Baked Polenta with Balsamic Mushrooms :: Good Recipes

Minggu, 25 April 2021

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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 major dish or facet."

Ingredients :

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

Instructions :

Prep : 15M Cook : 4M Ready in : 55M
  • Preheat oven to 375 stages F (one hundred ninety stages C).
  • Place mushrooms in a large baking dish, gill-aspect up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme among your hands; sprinkle over mushrooms.
  • Bake inside the preheated oven till gentle, about 20 minutes. Transfer to a plate the use of tongs. Leave any amassed juices within the baking dish.
  • Bring water and half of-and-half to a boil in a huge pot. Add polenta in a steady move, whisking continuously. Reduce warmness and prepare dinner, stirring constantly, until thickened, approximately 10 mins. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir till cheese is melted.
  • Pour warm polenta into the identical baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, inside the polenta. Sprinkle Parmesan cheese on pinnacle.
  • Bake inside the preheated oven till mushrooms are tender, about 20 mins. Remove from oven and garnish with truffle salt.

Notes :

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