Herby shrooms & cheesy polenta
Where are all my mushroom lovers at?! Love this vegetarian dinner that is so comforting and nourishing. A rustic bowl of wild mushroom goodness with creamy goat cheese laced polenta. YUM!
If goat cheese isn’t your thing, swap with cream cheese or butter + Parmesan cheese.
Veganize it: just use vegan butter and nutritional yeast.
Delish with any roasted veg really: butternut squash, zucchini, red bell peppers…and on, and on.
And if polenta is feeling too ambitious, throw these glorious shrooms on buttered egg noodles.
XO, km
THE DISH:
herby shrooms & creamy polenta | serves 3-4
THE STUFF:
1 cup polenta
3 oz goat cheese, crumbled
Kosher S+P
EVOO
6 cups mushrooms, halved or quartered if big
1 shallot, halved and sliced
2 cloves garlic, chopped
10 sage leaves
2 teaspoons thyme leaves
1 tablespoon unsalted butter
Note: I used cremini and shiitake mushrooms but any variety will do!
THE HOW-TO:
Bring 4 cups water + 1 teaspoon salt to a boil in a heavy-bottomed pan over medium-high heat. Slowly add the polenta and whisk often, until nice and soft, about 20 minutes. Stir in the goat cheese and season to taste with S+P. Keep warm over low heat.
While the polenta is cooking, prepare the shrooms. Warm 3 tablespoons EVOO in a skillet over medium-high heat. Add the mushrooms and season generously with S+P. Sauté, stirring occasionally, until slightly softened, about 3 minutes. Add the shallot, garlic and herbs. Sauté until golden brown, about 5 more minutes. Then stir in that glorious butter.
To serve, scoop polenta into bowls and pile those shrooms on top. Real nice with a glass of pinot noir. Just sayin!