Crispy Polenta with Wild Mushrooms, Thyme & Parmesan Crisps

Crispy Polenta with Wild Mushrooms, Thyme & Parmesan Crisps

INGREDIENTS:


For the Polenta:


  • 4 cups vegetable broth

  • 1 cup whole milk

  • 4 tablespoons butter

  • 1 cup polenta (cornmeal)

  • 1/2 cup grated Parmesan

  • 2 tablespoons Aroma olive oil

  • Sea salt and white pepper


For the Mushrooms:


  • 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced

  • 3 tablespoons Aroma olive oil

  • 3 cloves garlic, minced

  • 2 teaspoons fresh thyme

  • 2 tablespoons dry white wine

  • 2 tablespoons crème fraîche

  • Sea salt and pepper

  • Fresh parsley for garnish


For Crisps:


  • 1/2 cup grated Parmesan

  • Fresh thyme sprigs


INSTRUCTIONS:


  1. For polenta: Bring broth and milk to a simmer. Whisk in polenta slowly to avoid lumps. Stir constantly for 30-40 minutes until creamy and pulling away from the sides.

  2. Stir in butter and Parmesan. Season with salt and white pepper.

  3. Spread polenta on a parchment-lined baking sheet to about 1/2-inch thickness. Cool completely, then refrigerate 2 hours.

  4. Make Parmesan crisps: Preheat oven to 400°F. Drop small spoonfuls of grated Parmesan on a lined baking sheet, top with thyme sprig. Bake 5-7 minutes until golden and crispy.

  5. For mushrooms: Heat 3 tablespoons Aroma olive oil in a large skillet over high heat. Add mushrooms and cook until golden, about 8 minutes. Add garlic and thyme, cook 1 minute. Deglaze with white wine, then remove from heat and stir in crème fraîche. Season with salt and pepper.

  6. Cut chilled polenta into rectangles. Pan-fry in 2 tablespoons Aroma olive oil until crispy on both sides.

  7. Top polenta with sautéed mushrooms and garnish with Parmesan crisps and fresh parsley