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Roasted Polenta with Mushrooms and Balsamic Sauce

Roasted Polenta with Mushrooms and Balsamic Sauce


  • 1/2 cup (about) freshly grated Parmesan cheese
  • 2 cups sliced domestic or shiitake mushrooms
  • 1 Tbs. finely chopped garlic
  • 1/2 stick (4 Tbs.) unsalted butter
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • Balsamic Sauce
  • 2 Tbs. EVOO
  • Salt and freshly ground pepper
  • 1 tsp. chopped fresh thyme


  • Preheat oven to 500 degrees. Cut prepared polenta into squares or triangles and sprinkle with Parmesan. Place on a lightly buttered baking sheet and roast in the oven until cheese is lightly browned, 6 to 8 minutes. Remove and keep warm.
  • Heat the balsamic sauce in a saucepan over medium heat until hot and whisk in butter by the tablespoonful. Season to taste with pepper. Keep warm.
  • Heat olive oil in a sauté pan over medium-high heat until almost smoking. Add mushrooms and do not move them until lightly brown on one side, about 1 minute. Add garlic and sauté until mushrooms are brown, about 5 minutes. (It is very important that the mushrooms are not crowded; otherwise they will boil in their own juices rather than brown.) Add thyme and parsley and adjust seasoning with salt and pepper.
  • To serve, divide sauce among 6 hot plates. Top with roasted polenta, then mushrooms. Serve immediately.
Serves 6