If you haven’t tried polenta, it’s safe to say you may be missing out on a savory version of oatmeal (and we all know how cozy and delicious a hot bowl of oatmeal can be!). Here polenta, or corn grits as it’s sometimes referred to, is jazzed up with wild mushrooms, fresh herbs, and rounded off with a buttery barbeque tang. Give it a spin.
Prep: 15 minutes
Total: 45 minutes
¼ cup Ava Jane’s Avocado Oil
1 ½ lb mushrooms, sliced
3 sprigs fresh thyme
3 cloves garlic, smashed
1 ½ cups dry, instant Polenta (also called corn grits)
3 Tablespoons grassfed butter
Pinch of crushed red pepper flakes
Colima Sea Salt and pepper to taste
Preheat the oven to 325ºF.
On a rimmed baking sheet, combine the avocado oil, mushrooms, thyme,
garlic, and a pinch each of salt, pepper, and crushed red pepper flakes.
Move to the oven and bake for 20-30 minutes.
Increase the heat to 475ºF and toss the mushrooms, then return to the oven and let bake for another 5 minutes until crisp on the edges (watch closely).
While the mushrooms are cooking, make the polenta.
In a medium saucepan, bring 4 cups water to a boil over medium heat. Slowly whisk in the polenta, stirring until it is soft and thick, about 5 minutes. Stir in the butter. If the polenta thickens too much, thin with additional water.
Serve the polenta with mushrooms spooned over top, followed by fresh thyme and a drizzle of additional avocado oil.