Serves: 4 | Time: 45 min
Polenta used to be peasant food — and that’s exactly why I love it. Once dismissed, it’s now recognized as one of Italy’s great comfort staples. Fried into golden rounds or served creamy with Parmesan, it makes a satisfying base for this dish. The mushrooms are roasted at high heat until caramelized, then tossed into a spicy sauce with cherry tomatoes. It comes together in under 45 minutes and works as a starter or a light main.
Ingredients
Mushrooms & Tomatoes
- 1½ lbs (680 g) brown or baby Bella (Cremini) mushrooms
- 2 cups (300 g) cherry tomatoes, sliced in the middle
- 3 garlic cloves, finely minced
- 3 Tbsp olive oil, divided
- salt and freshly ground pepper
Spice Sauce
- 1 tsp Aleppo pepper (or ½ tsp crushed red pepper flakes)
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp smoked paprika
- ½ cup (120 ml) vegetable broth
- salt and pepper to taste
Garnish
- 1/2 cup finely sliced scallions for garnish
- 1/2 cup Italian parsley, finely chopped for garnish
- Grated Parmesan cheese to serve
Preparation
Heat the oven. Preheat the oven to 425°F (220°C).
Prep and roast the mushrooms. Slice mushrooms into ½-inch (1,25 cm) slices. Place them in a bowl with 2 tablespoons of olive oil, salt, and freshly ground pepper. Toss well. Spread in a single layer on a baking sheet — do not crowd them or they will steam instead of caramelizing. Roast for 15 minutes, flipping halfway through.
Make the sauce. While the mushrooms roast, heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the cherry tomatoes and garlic and cook undisturbed for 3–4 minutes, until they begin to blister and burst. Season with salt and pepper. Reduce heat to medium. Stir in the Aleppo pepper, cumin, coriander, ginger, cinnamon, and smoked paprika and cook for 1–2 minutes until fragrant. Add the vegetable broth and simmer for 4–5 minutes, stirring occasionally, until the sauce thickens slightly.
Combine and serve. Return the roasted mushrooms to the skillet and stir to coat them with the sauce. Taste and adjust seasoning. Spoon over polenta rounds, grits, or couscous. Garnish with scallions, fresh parsley or cilantro, and grated Parmesan.
Notes
Aleppo pepper: Milder and fruitier than standard red pepper flakes. If you can’t find it, use ½ teaspoon of crushed red pepper flakes or a pinch of cayenne.
Polenta rounds: Store-bought pre-cooked polenta in a tube works well here. Slice into ¾-inch rounds and pan-fry or broil until golden before plating.
Make ahead: The spiced tomato sauce keeps refrigerated for up to 3 days. Roast fresh mushrooms and reheat the sauce before serving.
