Why don't we make polenta more often?! It's truly a crime! Let's remedy that today with this Spring Mushroom Polenta with Basil Vinaigrette!!
The polenta recipe from my last cookbook was a major hit across the board. And I figured we needed to bring it some love here on WGC. The base of this bowl is some creamy, tangy (thanks to the goat cheese) polenta and omg I could truly eat this on its own for the rest of my life. It's luscious. But add to that some basil vinaigrette, some caramelized mushrooms and some extra goat cheese and you're in the business of making the most incredible polenta bowl of all times. Feel free to add any extra toppings you want - or change them up! Side Note- if you love this basil vinaigrette, you can make it the star of the dish in the basil vinaigrette pasta!
And once you're on the polenta train - you need to make this White Cheddar Polenta with blistered tomatoes! It's equally as amazing
Spring Mushroom Polenta with Basil Vinaigrette
Ingredients
- 1 recipe basil vinaigrette
- 2 lbs wild mushrooms, torn into large pieces
- ¼ cup olive oil
- Kosher salt and freshly cracked black pepper
- 3 cups whole milk, plus more as needed can use an unflavored unsweetened nut milk if you prefer
- 1 cup semolina flour
- 4 tablespoons unsalted butter
- 8 ounces goat cheese, divided
- basil to garnish
Instructions
- Make Basil Vinaigrette and set aside.
- Preheat oven to 400 degrees. Toss mushrooms with olive oil and season with salt and pepper. Spread into an even layer on sheet tray and roast until just golden brown, about 25 minutes.
- Meanwhile, in a large saucepan over medium heat, bring milk to a simmer. Slowly whisk in semolina flour. Continue whisking until thickened, about 2 minutes. If too thick, continue to add milk until desired consistency. Remove from heat and stir in butter until melted, then add 6 ounces of the goat cheese. Season to taste with salt and pepper.
- Transfer polenta to a serving bowl. Top with mushrooms, remaining goat cheese and basil vinaigrette. Garnish with fresh basil and serve immediately.
I need to get on this train!!!
Sounds delicious except for the goat cheese. I’m with April, can you recommend a substitute?
feta would be delish but wouldn't melt as well. You could do a white cheddar or mascarpone cheese!
Sweet Jessie, I am making this tomorrow. I love polenta and I adore mushrooms and goat cheese and basil.
I’m not sure what semolina flour is doing in polenta? Did you mean corn meal?
nope! I make it with Semolina! It's incredible
What cheese do you recommend other than goat? I'm sorry I just can't with the goat cheese.
feta would be delish but wouldn't melt as well. You could do a white cheddar or mascarpone cheese!