Oven Polenta With Roasted Mushrooms and Thyme

Preheat oven to 200°C. Toss 1 kg mixed mushrooms with 46 ml olive oil, 6 g minced garlic, 20 g fresh thyme, and salt; spread on a baking sheet.

Roast mushrooms for 25–30 minutes until golden and tender, stirring halfway through.

Bring 113 ml water to a boil with 27 g butter and a pinch of salt in a heavy saucepan.