Description
A fairly simple meal with Mediterranean vibes, this dish will hit the spot for mushroom lovers. Take advantage of the wild mushroom season and use a combination of all shapes and forms, or you can stick to what you find in your local grocery store. Millet polenta is cream and as good as its corn counterpart.
Ingredients
FOR THE ROASTED MUSHROOMS
- 1.5 lbs mixed mushrooms (I used oyster and mini portobello, but you can use a more diverse mix)
- a few sprigs of fresh thyme plus more for serving
- 6 garlic cloves, unpeeled and slightly smashed
- Himalayan pink salt
- pepper
- extra virgin olive oil
FOR THE MILLET POLENTA
- 1/2 cup millet (grains, not flour)
- 2 cups water
- 1/2 teaspoon iodized sea salt
- 2 teaspoons French butter
- a small handful of grated Pecorino Romano
Instructions
- TO MAKE THE ROASTED MUSHROOMS: Wash and pat dry the mushrooms and cut them into medium chunks. Add them to a large baking sheet, add salt, pepper, thyme, garlic, and extra virgin olive oil, toss and mix. Bake, on the upper rack, at 350F for about 25 minutes, and broil for another 5-7 minutes at 400F. While the mushrooms are in the oven, you will make the polenta.
- TO MAKE THE MILLET POLENTA: Wash and drain the millet. Heat a stainless steel saucepan (about 3QT) on medium heat and add the millet. Slightly toast the millet in the dry pan until it becomes fragrant (make sure you stir continuously so it doesn’t burn). When you start to smell the millet being toasted, add the water (being careful with the hot pan, a lot of steam will be released). Add the salt and cook on low to medium heat until all the water is absorbed, it will take about 20-25 minutes (stir regularly). Transfer to an oven-resistant dish, add the butter and half of the cheese and mix. Add the rest of the cheese on top and broil at 425F for about 5 minutes.
- Serve immediately.
Notes
For a vegan version of this dish, use olive oil instead of butter and replace the cheese with nutritional yeast or a vegan cheese.