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
Serves: 6



¼ cup Ava Jane’s Avocado Oil

1 ½ lb mushrooms, sliced

3 sprigs fresh thyme

3 cloves garlic, smashed

2 tsp Ava Jane’s Los Muertos BBQ spice blend

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.


BBQ Polenta with Thyme Roasted Mushrooms