Roasted Mushrooms over Sage and Thyme Polenta

One of the few reasons I was excited to move to Kentucky was the longer growing season. Despite the long, long winter here, I was still able to get herb and vegetable garden going a little sooner than had I been up north. I was going to keep it low key since I am pregnant, but I added a little more because I cannot help myself.  I planted two types of heirloom tomatoes that turn black when they ripen. So far it has been great tomato weather.

I now have a ton of herbs, although I could not find tarragon here. I had to use the sage that before it got out of hand- there is no waiting for pumpkin season this year! I remembered that I used to put it in polenta a long time ago. Despite the fact that I could not find instant polenta here, and I had to stir it for 30 minutes, this recipe is definitely a keeper. Once I find instant polenta, I will be making it again. You could use nutritional yeast to make it vegan. The roasted mushrooms we sooo good! I served it with a salad.


  • 1 (12-ounce) package assorted wild mushrooms (fresh, not dried)

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

  • 4 cups water

  • 1 cup instant polenta

  • 3/4 cup shredded Parmesan cheese, divided

  • 1/4 cup chopped fresh sage

  • 2 T fresh thyme



  1. Preheat oven to 400ºF.

  2. Toss the mushrooms in a bowl with the olive oil, salt, and pepper. Transfer to a rimmed baking sheet and bake for about 20 minutes, or until nicely browned.

  3. While the veggies are roasting, bring the water to a boil in a large saucepan. Reduce the heat to low and slowly whisk in the polenta and continue to whisk constantly until the polenta is thickened, about 3 minutes. Remove from heat and stir in 1/2 cup of Parmesan, herbs, and salt and pepper to taste.

  4. Divide the polenta into 4 bowls and top each with 1/4 of the roasted veggies and 1 tablespoon of Parmesan cheese.

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