cheesy polenta WITH ROASTY BALSAMIC MUSHROOMS

Ingredients

Cheesy Polenta

1 cup whole or low-fat milk

Kosher salt and freshly ground black pepper

1 cup finely ground cornmeal

Roasty Balsamic Mushrooms

1½ pounds fresh mushrooms (any kind, though I don't love shiitakes here)

3 tablespoons extra-virgin olive oil

1 tablespoon fresh thyme leaves

1 tablespoon balsamic vinegar, plus more for drizzling

Kosher salt and freshly ground black pepper

½ cup freshly grated Parmesan cheese (2 ounces), plus more for serving

4 ounces grated sharp cheddar cheese (1 cup)

Kosher salt and freshly ground black pepper

Red pepper flakes, for serving

Directions

1. Preheat the oven to 4250g Line a baking sheet with parchment pacer.

2. Make the polenta. In a large Dutch oven, combine the milk, 1 teaspoon salt, and 4 cups water and bring to a boil over high heat. Turn off the heat, then, while whisking continuously, slowly pour in the cornmeal. After it's all been added, cover the pot and let it stand for a moment while you work on the mushrooms-we want everything to go into the oven at the same time.

3. Make the mushrooms. On the prepared baking sheet, toss together the mushrooms, olive oil, thyme, vinegar, 1 teaspoon salt, and some black pepper. If you're using large mushrooms, break them as you toss; you want everything in bite-size pieces.

4. Transfer the polenta and mushrooms to the oven (ideally on the same rack, but mushrooms below polenta if not). Roast for 20 to 25 minutes, until the mushrooms are golden brown. Remove the polenta and mushrooms from the oven.

5. Carefully remove the lid from the pot of polenta (it's hot!). Stir in the Parm and cheddar. Taste and add more salt and black pepper as needed. Stir in more water if it is too thick; or, if you want it thicker, place the pot on the stovetop and cook over medium heat, stirring often, until it reaches your desired consistency.

6. Spoon the polenta into shallow bowls and serve with the mushrooms on top, drizzled with more balsamic vinegar and sprinkled with tons of Parm and red pepper flakes.