Baked Mushroom Herb Polenta
2 tbsp extra virgin olive oil
1 tube pre-made polenta
2 tbsp butter or vegan margarine
1/2 cup finely diced yellow onion
2 cloves crushed fresh garlic
4 cups sliced white and brown mushrooms (mixed)
½ cup stock (vegetable or chicken)*
1 tsp chopped fresh thyme leaves (removed from the stem)
3” sprig fresh rosemary (leave intact)
½ tsp sea salt
¼ tsp fresh ground pepper
½ cup freshly grated parmesan cheese (optional)
extra thyme or rosemary sprigs for garnish
Preheat the oven to 400°F and grease a medium baking dish with olive oil.
Cut the polenta into 1” discs and set aside. In a large frying pan heat the olive oil and add the polenta (you may need to do this in batches depending on the size of your pan). Fry the polenta on each side until golden brown, 8-10 minutes a side, and arrange in the bottom of the baking dish.
In a large frying pan heat the butter or vegan margarine on medium heat, then add the diced onion. Sauté until the onion is transparent, 3-4 minutes. Add the garlic and sauté for an additional 1-2 minutes, stirring.
Add the mushrooms and cook, stirring occasionally, until the mushrooms start to soften, approximately 10 minutes. Add the broth, thyme, sprig of rosemary, salt and pepper, and stir occasionally until the mushrooms are fully cooked and softened and the mixture is thick. Remove the mixture from the stove and evenly spread it over the arranged polenta. Top with the parmesan cheese if using, and bake until the cheese is just golden brown, approximately 10 minutes. Garnish with the additional herbs, and serve!
credits to Natures Fare