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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 |
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- 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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