Enjoy a quick and creamy polenta dish with a twist: ready-made tubes of polenta make the task effortless and fast. This recipe is a perfect example of turning convenience into gourmet with buttery roasted mushrooms and ricotta cheese. Instead of spending time stirring, just heat and mash the polenta, mixing in milk and butter for added creaminess. Crisp-edged, garlicky mushrooms are combined with rosemary and a dash of crushed red pepper for a flavorful finish. Top off the comforting dish with a spoonful of ricotta and enjoy a simple yet elegant meal.
Here’s how it’s done:
1. Preheat your oven to 450°F and place a large baking sheet inside. Drizzle with olive oil and arrange a mix of sliced wild mushrooms such as oyster, shiitake, and cremini. Roast them until they’re browning and slightly crispy at the edges, approximately 25 minutes, stirring once midway.
2. In a saucepan, bring cubed polenta and a cup of water to a boil over medium heat. Mash until smooth, then mix in milk, butter, and a pinch of salt. Turn off the heat and keep the lid on to stay warm.
3. Finish roasting the mushrooms by adding more butter, garlic, and rosemary, and baking for an additional three minutes.
4. Serve your creamy polenta topped with roasted mushrooms and a dollop of ricotta. Garnish with rosemary and crushed red pepper for extra flair. Leftover polenta can be stored in the fridge, simply reheat with a bit of water or milk to regain its creamy texture.
Add a sprinkle of Parmesan for extra savoriness, and enjoy this delightful meal that combines the best of convenience and flavor.
