Oven Polenta With Roasted Mushrooms and Thyme

Preheat oven to 200°C. Toss 1 kg mixed mushrooms with 46 g olive oil, 6 g minced garlic, 20 g thyme, salt, and pepper.

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

Bring 1 liter salted water to boil. Slowly whisk in 150 g polenta, stirring constantly to prevent lumps.