This simple yet flavorful dish combines tender mushrooms sautéed in tangy balsamic vinegar with creamy baked polenta for a comforting meal. Perfect for a cozy dinner, it’s easy to make and packed with rich, savory goodness.
Start by heating your oven to 375°F (190°C). Toss the mushrooms in a large baking dish with a drizzle of olive oil and balsamic vinegar. Give some fresh thyme a little crush between your fingers and sprinkle it over the mushrooms. Pop them in the oven and bake until they’re tender, about 20 minutes. Once done, use tongs to transfer the mushrooms to a plate, but keep any juices that have collected in the baking dish.
Next, bring the water and half-and-half to a boil in a big pot. Slowly whisk in the polenta, stirring constantly to avoid lumps. Turn the heat down and keep stirring until it thickens, which should take around 10 minutes. Take it off the heat, then stir in the Swiss cheese along with some sea salt and pepper until the cheese melts smoothly.
Pour the creamy polenta back into the baking dish with the mushroom juices. Smooth it out with a spatula, then arrange the mushrooms on top, gill-side up. Sprinkle Parmesan over everything, and bake again for about 20 minutes until the mushrooms are soft and everything is heated through. Finish by sprinkling a little truffle salt over the top for a nice touch of flavor.
- Use a mix of mushrooms like cremini, shiitake, and button for more depth of flavor.
- Let the mushrooms cook until they release their moisture and start to caramelize for the best taste.
- Stir the polenta constantly while cooking to prevent lumps and ensure a smooth texture.
This dish combines the earthy flavor of mushrooms with the rich tang of balsamic vinegar, creating a perfect balance. The creamy baked polenta adds a comforting texture that pairs beautifully with the savory toppings. It’s a satisfying meal that feels both hearty and elegant.
Serve this dish warm, garnished with fresh herbs like parsley or thyme for a pop of color and freshness. It pairs well with a simple green salad or roasted vegetables to keep the meal light and balanced. A glass of red wine complements the balsamic glaze nicely.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the polenta creamy and the mushrooms flavorful. Avoid freezing, as the texture of the polenta may change.
