Serves 4 | Prep 15 minutes | Cook 30 minutes
Earthy roasted mushrooms served over creamy Parmesan polenta, finished with a rich black garlic olive oil drizzle.
Ingredients
-
1 lb mixed mushrooms, sliced
-
2 tbsp regular olive oil
-
2 cloves garlic, minced
-
1 tsp fresh thyme
-
1 cup quick-cooking polenta
-
4 cups vegetable broth
-
½ cup freshly grated Parmesan
-
2 tbsp butter
-
3 tbsp MOB Black Garlic Extra Virgin Olive Oil
-
Fresh parsley
-
Salt and cracked black pepper
Instructions
-
Preheat oven to 425°F.
-
Toss mushrooms with regular olive oil, garlic, thyme, salt, and pepper.
-
Spread on a baking sheet and roast for 20–25 minutes until browned.
-
Meanwhile, bring vegetable broth to a boil.
-
Slowly whisk in polenta and cook according to package directions, stirring until creamy.
-
Remove from heat and stir in butter and Parmesan.
-
Spoon creamy polenta into shallow bowls.
-
Top with roasted mushrooms.
-
Drizzle generously with MOB Black Garlic Extra Virgin Olive Oil.
-
Garnish with parsley and cracked black pepper.
Chef's Tip: Add a soft-poached egg for an elevated brunch dish.
