Cheesy Polenta with Roasted Mushrooms
This dish takes inspiration from Southern cheese grits and adds a bit of Hudson Valley flair. Chaseholm Farm Gruyere and Tomme add depth to the polenta balanced by the earthiness of roasted oyster mushrooms. It can live as a side to a meal or stand up on its own as the main attraction.
Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
For the Roasted Mushrooms:
2 pounds Bulich Mushroom oyster mushrooms, roughly torn
½ cup olive oil
12 Greenville Farm garlic cloves, smashed
6 sprigs Rockhedge Farms thyme
6 sprigs Rockhedge Farms sage
Maine sea salt and red pepper flakes, to taste
For the Polenta:
8 cups Ronnybrook Farm Creamline milk
4 cups water
1 Greenville Farm garlic clove, minced
3 cups Farmer Ground organic polenta
6 ounces Chaseholm Farm Alpage Gruyere
6 ounces Chaseholm Farm Stella Vallis Tomme
Maine sea salt, to taste
- Roast the mushrooms: Preheat the oven to 450°. On a sheet tray, toss the roasted mushroom ingredients to combine. Roast in the oven, tossing halfway through, until golden brown and tender, 45 to 50 minutes.
- Meanwhile, prepare the polenta: In a large pot, combine the milk, water and garlic over medium heat and bring to a simmer. Whisk in the polenta and cook, whisking constantly until thickened and tender, 25 to 30 minutes.
- Remove from the heat and stir in the cheeses until melted. Season with salt, then divide between bowls. Top each with some of the roasted mushrooms, then serve.