Crispy Mushrooms over Goat Cheese Polenta
Top your perfectly creamy polenta with crispy, herby mushrooms, garnish with tangy goat cheese and a drizzle of olive oil, and dinner is a 10/10.
Creamy polenta topped with sautéed mushrooms & fresh herbs is a classic, heart-warming side dish. This is a comforting yet sophisticated vegetarian and great gluten-free meal that is sure to please. Plus, it only takes just 30 minutes to make!
Just about any mushroom works well in this recipe. When feeling basic, we often use shiitake or baby bella mushrooms. Feeling rather fancy? Pan-seared wild mushrooms would be sure to WOW!
Top your perfectly creamy polenta with crispy, herby mushrooms, garnish with tangy goat cheese and a drizzle of olive oil, and dinner is a 10/10.
Ingredients
Polenta:
1 tube San Gennaro Traditional Italian Polenta
1 Tablespoon olive oil
1 cup chicken stock
¼ cup goat cheese
Mushrooms:
2 cups mushrooms, sliced (cremini, shiitake, wild, etc.)
3 tablespoons olive oil
¼ cup parsley, finely chopped
1 sprig of fresh thyme, minced
¼ teaspoon red pepper flakes
Salt & pepper, to taste
To serve:
4 oz crumbled goat cheese
Instructions
Make the creamy polenta: Cut polenta into 1” cubes. Place the cubes of polenta in a medium-sized saucepan and cover it with chicken stock. Cook over medium-low heat, frequently stirring, until the cubes of polenta have softened and broken down - about 10 to 15 minutes. Lower the heat to simmer and stir in the goat cheese. Using the back of a wooden spoon or an immersion blender (our recommendation), break up the remaining chunks of polenta and make the mixture smooth, thick, and creamy.
Make the mushrooms: In a medium-large skillet, heat the olive oil. Add mushrooms. Here, a larger pan is best; you want the mushrooms to have space to cook and get golden and crispy. Hold off on adding any seasoning or herbs to the pan until the end. Remove from heat and stir in thyme, parsley, red pepper flakes, salt, and pepper to taste.
Time to enjoy: In shallow bowls, serve creamy polenta topped with a spoonful of mushrooms. Garnish with goat cheese, a drizzle of olive oil, and a sprinkle of fresh herbs.