Baked Polenta with Balsamic Mushrooms

Name: Baked Polenta with Balsamic Mushrooms
Total time: 55
Yield: 4
Ingredients: 14 baby bella mushrooms, stemmed; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon dried thyme; 2 ½ cups water; 2 cups half-and-half; ¾ cup polenta; ¾ cup diced Swiss cheese; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; ½ cup finely grated Parmesan cheese; 2 cups half-and-half; 1 teaspoon black truffle salt, or more to taste

Recipe by LauraF from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

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14 baby bella mushrooms, stemmed
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2 tablespoons olive oil
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2 tablespoons balsamic vinegar
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1 teaspoon dried thyme
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2 ½ cups water
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2 cups half-and-half
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¾ cup polenta

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¾ cup diced Swiss cheese
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1 teaspoon sea salt
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½ teaspoon freshly ground black pepper
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½ cup finely grated Parmesan cheese
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2 cups half-and-half
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1 teaspoon black truffle salt, or more to taste

Instructions

Preheat oven to 375 degrees F (190 degrees C).
Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.