While we were visiting Chicago this summer, we had the most delightful polenta dish with roasted mushrooms during one of our evenings out. I couldn't get over it, so once we got home, I immediately tried to recreate it. Lucky for my family, I was able to get this little gem mastered which quickly went into rotation with our meals for that week. Did I mention this one is easy too? Plus, carbs. So many delicious, creamy carbs.
Polenta is such an underrated food in my mind. I love grits. And polenta is ground yellow corn and very similar in texture to grits. Some extra butter and cream in these make them rich like grits, but the roasted, herby mushrooms on to really brings it home and makes it savory too. Maybe not the healthiest, but definitely the tastiest.
Polenta thickens as it cools, so it's important to add additional liquid prior to serving if they have sat for any time or in the case you're reheating.
How to Make It:
First, get your water hot and boiling. I like to add some salt to the water but always taste to adjust the salt prior to serving.
While waiting for the water to boil, preheat the oven to 425° and prepare the mushrooms. Remove the stems, rinse well under cold water removing all of the dirt and slice. In a 9x13 greased pan, add all of the mushrooms, salt, pepper, fresh herbs and a few sprigs of fresh thyme.
Cut up a stick of butter, yes, one whole stick, and add it all over the mushrooms. Roast the mushrooms for about 45 minutes, until the butter is bubbly and the mushrooms are nice and golden brown. Remove from the heat, remove the thyme sprigs and set aside.
To make the polenta, get 3 1/2 cups of water boiling. Add salt to the water. Once the water is boiling, begin whisking in the polenta. Once the polenta starts to thicken a little, cover and turn the flame down to low. Stir often.
When it's nearly done cooking, add in chicken broth, cream, butter and salt. Continue stirring constantly on low until the polenta is thick and creamy.
Serve with the roasted mushrooms on top as a delicious accompaniment to any meal.