Crispy Mushrooms over Goat Cheese Polenta
Do mushrooms pair well with polenta?
Yes, mushrooms are a classic match for polenta. Crisp mushrooms in olive oil, stir in thyme, parsley and red pepper flakes off the heat, and spoon them over creamy polenta. Make it from 1-inch cubes of San Gennaro Traditional Italian Polenta cooked 10 to 15 minutes in chicken or vegetable stock and blended smooth with goat cheese.
Creamy polenta topped with sautéed mushrooms & fresh herbs is a classic, heart-warming side dish. This is a comforting yet sophisticated 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? Try pan-seared wild mushrooms.
Ingredients
Polenta
- 1 roll San Gennaro Traditional Italian Polenta
- 1 Tablespoon olive oil
- 1 cup chicken or vegetable 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
Method
Make the creamy polenta: Cut polenta into 1” cubes. Place the cubes of polenta in a medium-sized saucepan and cover it with chicken or vegetable 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.
