Polenta: Spicy Roasted Mushrooms
by Lishka DeVoss

Use on top of baked or soft polenta.

YIELD 2+ servings

INGREDIENTS

SMALL PAN:
4 tbsp vegetable oil
1 cinnamon stick

PREP:
1 (1-inch) piece fresh ginger, peeled and cut into thin matchsticks
1 tbsp Aleppo pepper flakes
4 garlic cloves, crushed
1 tbsp soy sauce
1/2 tsp cumin seeds, lightly crushed in a mortar and pestle

SHEET PAN:
1/2 tbsp vegetable oil
15 ounces cherry or grape tomatoes
5 scallions, trimmed and cut into 1-inch pieces
1/4 tsp salt

BOWL:
1 pound mushrooms (any combination of oyster, maitake, portobello, trumpet or crimini), cut into 1/4-inch strips or slices
4 tbsp vegetable oil
1/2 tsp salt

PREPARATION

1. Preheat oven to 475ºF.

2. Heat SMALL PAN over medium-high for 5 minutes, until oil is hot and cinnamon stick is lightly bubbling.

3. Add PREP and cook for 30 seconds — then remove from heat and leave to marinate.

4. Roast SHEET PAN for 20 minutes, until lightly charred. Set aside.

5. Spread BOWL on a parchment-lined baking sheet and top with the roasted tomatoes/scallions — roast for 15 minutes (turning halfway through) until lightly golden and cooked through. Set aside.

6. Remove cinnamon stick and gently reheat the seasoned oil for 1 minute over medium heat, until loosened.

7. Scatter mushroom/tomato mixture over polenta. Top with the seasoned hot oil.

Updated 2025-06-21

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