A Halloween dish should always be spooky, yes! But most importantly, it should be delicious and a little bit of elegance doesn’t hurt either. This dinner party dish is all three, and a must for your Halloween party!
2 cups vegetable stock
2 cups whole milk
1 1/2 teaspoons kosher salt, plus more to taste
Freshly cracked ground pepper
1 cup polenta
8 tablespoons butter - cubed
1 cup freshly grated parmesan, plus more for serving
2 pounds mixed mushrooms
2 tablespoons olive oil
4 minced garlic cloves
5-6 thyme sprigs
Preheat oven to 425 degrees. In a large pot, bring the stock, milk, 1 1/2 teaspoon salt, and a good amount of freshly cracked pepper to a boil. When it starts to slightly boil, whisk in the polenta. Simmer and cover for 15 to 20 minutes, uncovering and whisking occasionally so nothing sticks to the bottom of the pot. Stir in 4 tablespoons of the butter and Parmesan until melted. If they get too thick, add a little milk to thin them out. Taste and add more salt and pepper if needed. Keep warm.
On a sheet pan, toss together the mushrooms, the remaining butter, olive oil, garlic, thyme, and a heavy dash of salt and pepper. Roast in the oven for 20 to 25 minutes or until mushrooms start to get crispy on the edges. *Tip: The key to crispy edges: don’t crowd the mushrooms on the baking sheet. Use two baking sheets if needed.
When ready to serve, pour warm polenta into a serving bowl (black looks extra spooky) and top with the mushroom/thyme mixture. Top with more parmesan if desired.