Creamy Polenta with Crispy Mushrooms

1

Preheat the oven to 425℉.

2

In a large bowl, combine the polenta and water and let it sit overnight on the counter, covered with plastic wrap. This helps to lessen the cook time for polenta.

3

When ready to cook, pour the water and polenta into a large pot and set over medium-high heat. Bring to a boil, stirring frequently, until polenta starts bubbling. Reduce the heat to low. Continue cooking, stirring with a wooden spoon or spatula frequently, until the polenta has thickened, about 25 to 30 minutes.

4

When the polenta is done, add the butter and season well with salt and pepper.

5

Meanwhile, while the polenta is cooking, toss the mushrooms on a large baking sheet and drizzle with the oil. Spread out evenly so the mushrooms aren’t overlapping (use two baking sheets if needed).

6

Transfer to the oven and bake for 13 to 15 minutes, until fairly browned and crispy. Season the mushrooms with salt and pepper and return to the oven for three to five minutes if needed to crisp them more.

7

Divide the polenta into bowls and top with the mushrooms. Grate the parmesan over top, followed by the parsley and lemon zest. Serve and enjoy!

8

Note: Season with salt and pepper to taste