Oven Polenta with Roasted Mushrooms and Thyme

Last night was the rare night, when it was just Adam and myself for dinner.  I took the opportunity to make a dish that the kids do not like at all.  Neither kid likes mushrooms.  Has been like that since they were inside the womb.

1.5 lbs of mixed mushrooms - shiitake, baby portabello, crimini

4 sprigs of thyme

8 garlic cloves - smashed

Kosher salt

Fresh ground pepper

1/4 c extra virgin olive oil

2 T unsalted butter

1 cup cornmeal

4 oz Parmesan, finely grated

Preheat oven to 325.  Combine mushrooms, thyme and garlic on two large baking sheets (use two so that the mushrooms are in one layer and not two).  Season with salt and pepper and drizzle olive oil.  Cook on two upper racks.

Bring 4 1/2 cups of water to a simmer in a saucepan over medium heat and add butter and salt and whisk.  Bring to a boil and pour into a Pyrex pan (sprayed with Pam) and put into the oven for 25 minutes.

Remove Polenta from oven.

Check mushrooms.  If roasted, turn off oven.

Whisk Polenta and gradually add cheese while whisking.  Season with salt and pepper.

Divide the polenta into four bowls and place 1/4 of the mushrooms on top of the polenta.