Mushroom & Caramelized Onion Polenta

Photography By Hope Anderson | February 23, 2016

Ingredients

Polenta
  • ¾ teaspoon salt
  • ¾ cup cornmeal (Beaverdam Creek)
  • 1 tablespoon butter
  • 2 ounces goat cheese (Noble Springs)
Mushroom Saute
  • 1 tablespoon each olive oil and butter
  • ¾ pound shitake and oyster mushrooms (Whispering Creek Farms)
  • ½ yellow onion, sliced thin
  • 1 clove garlic, minced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon fresh thyme leaves

Preparation

1. Bring 3 cups water to a boil over high heat. Add salt and slowly whisk the cornmeal into the water, whisking occasionally until polenta has thickened, about 20 minutes. Add butter and 1 ounce goat cheese.

2. Heat oil and butter in a large skillet over medium heat. Add onions, mushroom, garlic, salt and pepper, and cook 10 minutes or until browned and caramelized. Add balsamic and honey, scraping to deglaze pan. Cook 2 minutes. Sprinkle with thyme. Spoon polenta into bowls, top with mushrooms and remaining crumbled goat cheese and fresh thyme.

Ingredients

Polenta
  • ¾ teaspoon salt
  • ¾ cup cornmeal (Beaverdam Creek)
  • 1 tablespoon butter
  • 2 ounces goat cheese (Noble Springs)
Mushroom Saute
  • 1 tablespoon each olive oil and butter
  • ¾ pound shitake and oyster mushrooms (Whispering Creek Farms)
  • ½ yellow onion, sliced thin
  • 1 clove garlic, minced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon fresh thyme leaves
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60