Wild Mushroom Baked Polenta

INGREDIENTS:

  • • 1 pound mixed wild mushrooms (such as chanterelle, shiitake, oyster, and maitake)
  • • cleaned and torn into 1″-pieces
  • • 4 sprigs thyme, plus leaves for serving
  • • 1 sprig fresh rosemary
  • • 5 cloves garlic, peeled and smashed
  • • Kosher salt and freshly ground pepper, to taste
  • • 1/4 cup extra-virgin olive oil
  • • 4 1/2 cups water, vegetable stock or chicken stock
  • • 2 tablespoons unsalted butter
  • • 1 cup polenta
  • • 4 ounces Parmesan or Pecorino cheese, grated, plus more for serving

0.9 Air Fry Microwave

  • SERVINGS

    4

  • PRE TIME

    10 minutes

  • COOKING TIME

    40 minutes

SERVINGS

4
PRE TIME

10 minutes
COOKING TIME

40 minutes

Preparation:

  1. Press “Bake” button and “+/-” buttons to adjust temperature to 375°. Press“Start” to set temperature, then use “+/-” buttons to set time to 10 minutes.Press “Start” to begin preheating. Toss mushrooms, thyme, rosemary, andgarlic cloves with olive oil until well-coated. Season with salt and pepper, totaste. Spread mushrooms onto Baking and Roasting Pan.
  2. Once oven is preheated, place Baking Pan into oven, close door and pressknob again to cook mushrooms for 10 minutes. After 10 minutes, carefullyremove Baking Pan and drain liquid off. Press “Convection” button and adjusttemperature to 425°. Set timer for 20 minutes. Once oven is preheated, returnBaking Pan to oven and hit “Start” to bake mushrooms for 20 minutes, until crispy.
  3. While mushrooms cook, bring water or stock to boil in medium saucepan overhigh heat. Add butter and whisk until melted. While constantly whisking, slowlypour in polenta. Season with salt and return to boil.
  4. Once mushrooms are finished, remove from oven and set aside until ready toserve. Press “Bake” and set temperature to 375°. Set timer for 10 minutes.Pour polenta into an 8”-round baking dish. When oven is ready, place polentaon center of glass turntable. Press “Start” to bake for 10 minutes.
  5. Remove polenta from oven and whisk in Parmesan until combined and creamy.Season with salt and pepper, to taste.
  6. Divide polenta among serving bowls and top with crispy mushrooms. Garnishwith additional cheese and herbs, serve immediately.
Download Recipe Book

SpeedWave™

SERVINGS

4
PREP TIME

10 minutes
COOKING TIME

40 minutes

Preparation:

  1. Press “Bake” button and use selector knob to adjust temperature to 375°. Press knob to set temperature, then turn knob to set time to 10 minutes. Press knob to begin preheating. Toss mushrooms, thyme, rosemary, and garlic cloves with olive oil until well-coated. Season with salt and pepper, to taste. Spread mushrooms onto Baking and Roasting Pan.
  2. Once oven is preheated, place Baking Pan into oven, close door and press knob again to cook mushrooms for 10 minutes. After 10 minutes, carefully remove Baking Pan and drain liquid off. Press “Convection” button and adjust temperature to 425°. Set timer for 20 minutes. Once oven is preheated, return Baking Pan to oven and bake mushrooms for 20 minutes, until crispy.
  3. While mushrooms cook, bring water or stock to boil in medium saucepan over high heat. Add butter and whisk until melted. While constantly whisking, slowly pour in polenta. Season with salt and return to boil.
  4. Once mushrooms are finished, remove from oven and set aside until ready to serve. Press “Bake” and set temperature to 375°. Set timer for 10 minutes. Pour polenta into 8”-round baking dish. When oven is ready place polenta on center of glass turntable. Press knob again to bake for 10 minutes.
  5. Remove polenta from oven and whisk in Parmesan until combined and creamy. Season with salt and pepper, to taste.
  6. Divide polenta among serving bowls and top with crispy mushrooms. Garnish with additional cheese and herbs, serve immediately.
Download Recipe Book

ToastWave™

SERVINGS

4
PREP TIME

10 minutes
COOKING TIME

40 minutes

Preparation:

  1. Press “Bake” button and use selector knob to adjust temperature to 375°. Press knob to set temperature, then turn knob to set time to 10 minutes. Press knob to begin preheating. Toss mushrooms, thyme, rosemary, and garlic cloves with olive oil until well-coated. Season with salt and pepper, to taste. Spread mushrooms onto Non-stick Turntable.
  2. Once oven is preheated, place turntable into oven, close door and press “Start” to cook mushrooms for 10 minutes. After 10 minutes, carefully remove turntable and drain liquid off of surface. Press “Convection” button and adjust temperature to 425°. Set timer for 20 minutes. Once oven is preheated, return turntable to oven and bake mushrooms for 20 minutes, until crispy.
  3. While mushrooms cook, bring water or stock to boil in medium saucepan over high heat. Add butter and whisk until melted. While constantly whisking, slowly pour in polenta. Season with salt and return to boil.
  4. Once mushrooms are finished, remove from oven and set aside until ready to serve. Wash and dry the turntable. Press “Bake” and set temperature to 375°. Set timer for 10 minutes. Pour polenta in 8”-round baking dish. When oven is ready, set turntable in place in oven and center polenta dish on turntable. Press knob again to bake for 10 minutes.
  5. Remove polenta from oven and whisk in Parmesan until combined and creamy. Season with salt and pepper, to taste.
  6. Divide polenta among serving bowls and top with crispy mushrooms. Garnish with additional cheese and herbs, serve immediately.
Download Recipe Book