Soft Polenta With Roasted Mushrooms And Fontina Recipe

Directions

1. 1

   Prepare the Mushrooms

   Preheat the oven to 400°F (200°C). Clean the mushrooms and slice them if they are large. Toss them in olive oil, minced garlic, thyme, and a pinch of salt and pepper.

2. 2

   Roast the Mushrooms

   Spread the seasoned mushrooms on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, or until they are golden brown and tender.

3. 3

   Cook the Polenta

   In a large pot, bring the water and salt to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps. Reduce heat to low and cook for about 15-20 minutes, stirring frequently until the polenta is thick and creamy.

4. 4

   Finish the Polenta

   Once the polenta is cooked, remove it from heat and stir in the shredded Fontina cheese until melted and smooth. Adjust seasoning with salt and black pepper to taste.

5. 5

   Serve

   Spoon the creamy polenta into bowls and top with the roasted mushrooms. Drizzle with a little extra olive oil if desired.