Mushroom & Caramelized Onion Polenta

February 23, 2016

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.

Ingredients

¾ teaspoon salt

¾ cup cornmeal (Beaverdam Creek)

1 tablespoon butter

2 ounces goat cheese (Noble Springs)

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.