Roasted Mushroom Polenta

Preheat the oven to 375° F and line a rimmed sheet pan with parchment paper.

Halve and quarter the mushrooms so you have an assortment of sizes and then place on the prepared pan, along with the garlic cloves. Season with salt and pepper and coat with olive oil. Tuck the thyme sprigs onto the pan and roast for 25-30 minutes, until mushrooms are deeply browned and the edges are caramelized. Discard thyme sprigs.

Meanwhile, bring 3 cups of water to a boil over medium heat. When the water is boiling, add the olive oil and salt.

While whisking continually, stream the cornmeal into the boiling water. Cook, stirring frequently, for about 15 minutes, until the polenta is thickened and cooked through, adding splashes of water as needed. Finished polenta should have the consistency of thick porridge.

Add the end of the cooking time, whisk in the parmesan cheese, pepper, and heavy cream. Taste and adjust seasoning as needed.

To serve, top warm polenta with the roasted mushrooms and drizzle with truffle oil just before serving.