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!
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
- 1 recipe basil vinaigrette
- 2 lbs wild mushrooms, torn into large pieces
- 1/4 cup olive oil
- Kosher salt and freshly cracked black pepper
- 3 cups whole milk, plus more as needed can you an unflavored unsweetened nut milk if you prefer
- 1 cup semolina flour
- 4 tablespoons unsalted butter
- 8 ounces goat cheese, divided
- basil to garnish
- 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.