How to Guide

19
Wild Mushroom Baked Polenta
INGREDIENTS:
PREPARATION:
1. Press “Bake” button and use selector knob to adjust temperature to 375°.
Press knob to set temperature, then turn knob to set time to 10 minutes.
Press knob to begin preheating. Toss mushrooms, thyme, rosemary, and garlic
cloves with olive oil until well-coated. Season with salt and pepper, to taste.
Spread mushrooms onto Baking and Roasting Pan.
2. Once oven is preheated, place Baking Pan into oven, close door and press
knob again to cook mushrooms for 10 minutes. After 10 minutes, carefully
remove Baking Pan and drain liquid off. Press “Convection” button and adjust
temperature to 425°. Set timer for 20 minutes. Once oven is preheated, return
Baking Pan to oven and bake mushrooms for 20 minutes, until crispy.
3. While mushrooms cook, bring water or stock to boil in medium saucepan over
high heat. Add butter and whisk until melted. While constantly whisking, slowly
pour in polenta. Season with salt and return to boil.
4. Once mushrooms are finished, remove from oven and set aside until ready to
serve. Press “Bake” and set temperature to 375°. Set timer for 10 minutes.
Pour polenta into 8”-round baking dish. When oven is ready place polenta on
center of glass turntable. Press knob again to bake for 10 minutes.
5. Remove polenta from oven and whisk in Parmesan until combined and creamy.
Season with salt and pepper, to taste.
6. Divide polenta among serving bowls and top with crispy mushrooms. Garnish
with additional cheese and herbs, serve immediately.
• 1 pound mixed wild mushrooms (such as chanterelle, shiitake, oyster, and
maitake), cleaned and torn into 1”-pieces
• 4 sprigs thyme, plus leaves for serving
• 1 sprig fresh rosemary
• 5 cloves garlic, peeled and smashed
• Kosher salt and freshly ground pepper, to taste
• 1/4 cup extra-virgin olive oil
• 4 1/2 cups water, vegetable stock or chicken stock
• 2 tablespoons unsalted butter
• 1 cup polenta
• 4 ounces Parmesan or Pecorino cheese, grated, plus more for serving