Description

These thyme-roasted mushrooms with creamy millet polenta make a comforting vegetarian meal full of earthy, savory flavor. The mushrooms are roasted with garlic and fresh thyme, then briefly broiled until their edges become beautifully browned and crisp. Served over soft millet enriched with butter and Pecorino Romano, they’re especially lovely during fall and wild mushroom season.

Ingredients

For the thyme-roasted mushrooms

1 1/2 pounds (680 grams) mixed mushrooms, such as oyster and mini portobello
A few sprigs fresh thyme, plus more for serving
6 garlic cloves, unpeeled and lightly smashed
Himalayan pink salt, to taste
Freshly ground black pepper, to taste
Extra virgin olive oil, as needed

For the millet polenta

1/2 cup whole millet, not millet flour
2 cups (480 milliliters) water
1/2 teaspoon iodized sea salt
2 teaspoons butter
1 small handful grated Pecorino Romano, divided

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Instructions

Preheat the oven to 350°F (175°C).
Clean and pat dry the mushrooms, then cut them into medium-sized pieces. Arrange them on a large baking sheet and add the thyme, garlic, salt, pepper, and extra virgin olive oil. Toss well to coat.
Place the baking sheet on the upper oven rack and roast for about 25 minutes. Broil at 400°F (205°C) for another 5 to 7 minutes, or until the mushrooms are browned and crisp around the edges. Watch them closely while broiling.
While the mushrooms are roasting, rinse and drain the millet. Heat a stainless-steel saucepan over medium heat and add the millet. Toast it in the dry pan, stirring continuously, until fragrant.
Carefully add the water, taking care as steam will rise from the hot pan. Add the salt and cook over low to medium heat for 20 to 25 minutes, stirring regularly, until the water has been absorbed and the millet is soft.
Transfer the cooked millet to an oven-safe dish. Add the butter and half of the Pecorino Romano and mix well. Sprinkle the remaining cheese over the top and broil at 425°F (220°C) for about 5 minutes.
Serve immediately, topping the creamy millet polenta with the roasted mushrooms and additional fresh thyme.

Notes

For a dairy-free version, replace the butter with extra virgin olive oil and the Pecorino Romano with nutritional yeast or dairy-free cheese.

This millet polenta retains more texture than traditional cornmeal polenta because it is made with whole millet grains.