Spring Mushroom Polenta with Basil Vinaigrette

Rating:

Total Time:

40 minutes

Difficulty:

Easy

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!!

Spring Mushroom Polenta with Basil Vinaigrette from www.whatsgabycooking.com (@whatsgabycookin)

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 from www.whatsgabycooking.com (@whatsgabycookin)

Spring Mushroom Polenta with Basil Vinaigrette

Gaby
A springy version of everyones favorite polenta dish from my cookbook with caramelized mushrooms and basil vinaigrette
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • 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

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.

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




8 comments

  1. erin

    What cheese do you recommend other than goat? I’m sorry I just can’t with the goat cheese.

    • Gaby

      feta would be delish but wouldn’t melt as well. You could do a white cheddar or mascarpone cheese!

  2. Connie

    I’m not sure what semolina flour is doing in polenta? Did you mean corn meal?

    • Gaby

      nope! I make it with Semolina! It’s incredible

  3. TressaSB

    Sweet Jessie, I am making this tomorrow. I love polenta and I adore mushrooms and goat cheese and basil.

  4. Bretr

    Sounds delicious except for the goat cheese. I’m with April, can you recommend a substitute?

    • Gaby

      feta would be delish but wouldn’t melt as well. You could do a white cheddar or mascarpone cheese!