Mushroom & Caramelized Onion Polenta

The ingredients for this recipe came ready to assemble into this delicious vegetarian entree from Meel a service that delivers farmstand boxes and ready to prepare meals using locally sourced ingredients, to your door.

Photography By Hope Anderson | February 23, 2016

Ingredients

SERVINGS: 2 Serving(s)

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.