Cacio e Pepe Roasted Portobellos with Soft Polenta
Ingredients
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1 teaspoon unsalted butter
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1 cup polenta
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5 cups water
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1½ teaspoons salt
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2 tablespoons unsalted butter
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5 tablespoons extra-virgin olive oil
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5 tablespoons grated Pecorino Romano
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Grease the pan
Rub the butter or oil on the interior of the baking pan, greasing the sides as well as the bottom.
1 teaspoon unsalted butter
rectangular baking dish
measuring spoons
Add the ingredients
Add the polenta, water and salt. Stir to combine, then scatter the butter cubes over the top. Set cooking preferences using the button below.
1 cup polenta
5 cups water
1½ teaspoons salt
measuring cups
measuring spoons
2 tablespoons unsalted butter
wooden spoon
liquid measuring cup
Bake the polenta
Place the polenta on the middle shelf of the June Oven. Bake 20 minutes for a metal pan or 30 minutes for a glass dish, until the polenta is tender and the liquid is mostly absorbed. June will notify you when the polenta is ready to be stirred.
Make the cacio e pepe mixture
While the polenta cooks, add the olive oil, 4 tablespoons of the cheese, garlic, pepper and salt to a shallow bowl. Stir to combine.
5 tablespoons extra-virgin olive oil
5 tablespoons grated Pecorino Romano
2 teaspoons crushed garlic
2 teaspoons black pepper
shallow bowl
½ teaspoon salt
Coat the portobellos
Use your hands or a spoon to coat the portobello caps in the mixture.
4 portobello mushrooms
June Pan
Sprinkle with cheese and insert the June Food Thermometer
Place the mushrooms gill-side down on the June Pan. Sprinkle each cap with the remaining 1 tablespoon of the cheese. Horizontally insert the June Food Thermometer into the center of the largest portobello so the tip is in the geometric center of the cap. Set aside.
June Food Thermometer
grated Pecorino Romano
Stir and rest the polenta
When June notifies you the polenta is ready, remove it from the June Oven. Stir vigorously until creamy. It may appear liquidy or separated but it will continue to cook as it rests. Cover tightly in foil and set aside.
foil
Roast the portobellos
Place the portobellos on the middle shelf of the June Oven. Carefully plug the June Food Thermometer into the jack. Roast until the portobellos are tender, about 22 minutes. June will notify you when the portobellos are ready.
Slice the portobellos
Remove the portobellos from the June Oven. Transfer the mushrooms to a chopping board and cut each cap into ½”-thick slices.
chopping board
knife
Finish and serve
Uncover the polenta. Stir vigorously, season with more salt if desired, and pour into serving dishes or a platter. Arrange the portobello slices over the polenta. Sprinkle with parsley and cheese. Serve hot.
2 tablespoons chopped parsley
1 tablespoon grated Pecorino Romano