So sorry leaving you hanging for a few days friends. My entire household came down with a nasty stomach flu late last week, but I must be on the mend because I finally woke up hungry today. While I’m limited to the BRAT diet today, I’m certainly drooling over both this modern rustic kitchen and the yummy fall recipe for roasted mushroom and polenta below.
This is a kitchen of my country-home dreams. First off, it has a mobile kitchen island – a concept I adore. You can shift it around to suit your needs. I also continue to adore that lack of upper cabinets, but the addition of the hanging rack here that exudes that rural vibe, but the modern well designed kitchen tools keep things from getting to folksy. Finally, all of the materials are elevated. Beautiful oak floors. A marble backsplash. A lovely cement pendant light. This space perfectly exemplifies how simple can still be really sophisticated.
I’m going to envision myself in this peaceful space, whipping up this seriously delicious looking dish.
RECIPE: Oven Polenta with Roasted Mushrooms and Thyme
1½ lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), torn into 1″ pieces
4 sprigs thyme, plus leaves for serving
6 garlic cloves, smashed
Kosher salt, freshly ground pepper
¼ cup extra-virgin olive oil
2 Tbsp. unsalted butter
1 cup polenta
4 oz. Parmesan, finely grated, plus more for serving
1 Tbsp. red wine vinegar
Flaky sea salt
Place racks in upper and lower thirds of oven; preheat to 325°. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. (Make sure not to crowd the mushrooms on the baking sheet; otherwise, they’ll steam instead of getting crispy.) Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. (Gradually incorporating the polenta into the water is key to preventing clumps.) Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25–30 minutes.
Remove polenta from oven. Crank up oven temperature as high as it will go (but don’t broil). Continue to cook mushrooms until crisp around the edges, 5–10 minutes longer.
Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.
Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.
For more of my favorite fall recipes, CLICK HERE.