Roasted Mushrooms with Pumpkin-Chipotle Polenta

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Loved it! There is hardly any prep time needed for this recipe yet when you're done it seems like such a unique fresh flavorful meal. I used a pack of various mushrooms (cremini, shitake, portebello, oyster and a pack of button mushrooms. The honey adds a delicate sweetness to the polenta - this is a great autumn/winter meal in a bowl. Thanks Rachael!

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This dish wowed everyone at Thanksgiving last year. Since then I have made it many times. If the quick cooking polenta is too expensive, try quick cooking grits, it tastes the same. I have also used a mixture of baby portabellos and white mushrooms instead of the exotic blends and it was still delicious. To serve a large crowd, just put it in a 9x13 glass pan instead of bowls.

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I thought this was delicious. My husband said it was too spicy so like the previous reviewer said, if you don't like it too spicy, ease up on the chipotle. It came together quickly. Filled us up too and with the cold rainy weather, it really hit the spot. The roasted mushrooms would be delicious as a side dish all their own. Will definitely make again.

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I made this last year for Thanksgiving and it was excellent! The chipotle peppers definitely give it quite a kick, so you may want to reduce the amount slightly if you don't like a lot of spice.