Forest Mushroom Polenta Tarts with Thyme Onion Gloss

Ingredients

• quick-cooking polenta1 cup
• vegetable broth3 cups
• olive oil3 tbsp
• mixed mushrooms, sliced10 oz
• yellow onion, thinly sliced1 large
• garlic, minced2 cloves
• fresh thyme leaves1 tbsp
• white wine or broth1/4 cup
• nutritional yeast2 tbsp
• salt1 tsp
• black pepper1/2 tsp
• balsamic vinegar1 tbsp

Method

1. 1Bring the broth to a simmer, whisk in the polenta, and cook until thick enough to mound, about 5 minutes.
2. 2Stir in 1 tablespoon olive oil and the nutritional yeast, then spread the polenta into 4 lightly oiled tart rings or into a thin layer on a tray to cool briefly.
3. 3In a wide skillet, cook the onion with 1 tablespoon oil and a pinch of salt over medium heat until soft and golden, about 8 minutes.
4. 4Add the mushrooms, garlic, thyme, and remaining salt and pepper; cook until the pan is nearly dry and the mushrooms are browned.
5. 5Deglaze with the wine or broth and balsamic vinegar, letting it reduce to a glossy glaze.
6. 6Cut or shape the polenta into rounds, top with the mushroom mixture, and finish with the onion glaze.
7. 7Serve hot, ideally with a peppery green salad beside it.

Tips

• High heat and patience are key for browned mushrooms; don't crowd the pan.
• If the polenta firms up too much, loosen it with a splash of hot broth before shaping.
• A small amount of vinegar at the end sharpens the whole dish.

Nutrition