Cheesy Polenta with Lemon Thyme Mushrooms
Polenta is a delicious gluten-free addition to any menu. It’s so versatile! You can bake it, grill it, fry it, or serve it creamy. Recently I ordered a wonderfully gooey Jalapeño Cheesy Creamy Polenta at a restaurant and it inspired me to start exploring different ways to serve this yummy dish. The great thing about polenta is that it takes on the flavors you infuse it with quite easily. It’s simple to make and can be tweaked to your families’ tastes!
For my first polenta recipe I decided that I would try a creamy polenta. It is such a warm and comforting dish, perfect alongside any meal. It turned out to be just as easy as I thought - this might sound funny, but it reminded me a lot of cooking Steel Cut Oatmeal. Both are small, odd shaped grains that need tons of liquid and time on low heat to fluff up and become a creamy goodness. (Btw, try out Trader Joe’s Quick Cooking Steel Cut Oats. So good.)
This dish is perfect. The earthiness of two different mushrooms, fresh herbs, a zesty bite from the lemon, and the creamy texture of the polenta are a great pairing. When a dish is this easy, AND vegetarian and gluten free, how could you not try it? :) Let’s cook!
What You Need: Serves About 4
For the polenta:
4 cups *organic vegetable broth
1 cup polenta
Salt and pepper
½ cup Parmesan
1-2 cobs fresh corn (already cooked)
¼ tbsp butter (optional)
For the mushrooms:
1 ½ cups Crimini mushrooms
1 cup Shiitake mushrooms
1 tbsp EVOO
Salt & Pepper
1 garlic clove
Juice from 1 lemon
¼ cup shallots
2 tbsp fresh thyme
For the tomatoes:
Cherry tomatoes
Salt & Pepper
Drizzle of EVOO
What To Do:
- Start by bringing 4 cups of vegetable broth in a medium sized saucepan to a boil. Once it boils, slowly stir in 1 cup of polenta with a whisk. I added a 1/3 cup at a time. Turn the heat down, and continue to cook the polenta for another 30 minutes. Be sure to stir it often so that it doesn’t stick to the sides.
- While your polenta is cooking, prepare all the ingredients needed for the delicious Lemon Thyme Mushrooms. Wipe the mushrooms down with a damp paper towel and slice them in ¼" slices. Dice your shallots and garlic, and wash and remove the thyme from its stem.
- In a medium non-stick skillet, heat 1 tbsp of EVOO on medium-high heat. Add the shallots and cook until they are translucent. Add the garlic and stir. Quickly add all your chopped up mushrooms, and season with salt and pepper. You might need a little drizzle of olive oil, since shiitakes need a bit of moisture sometimes. Sauté the mushrooms for 10 minutes, finishing them off with the juice of 1 lemon and the fresh thyme.
- If you are opting for roasting off some beautiful cherry tomatoes, simply wash and slice them in half lengthwise. Throw them cut side up onto a sheet pan and drizzle with EVOO and season with salt and pepper. I roasted them for about 10 minutes at 325 and then hit them with the broiler to get some nice color. When tomatoes are roasted, all their sugars bubble to the surface and they turn into sweet little treats. Perfect for topping polenta.
- If you wish, stir a small pat of butter into your polenta. You can also choose to add in fresh kernels of sweet corn. I love adding fresh corn because it adds dimension to the texture and flavor of the polenta! Season it all with salt and pepper, and finally stir in ½ cup of Parmesan cheese. Serve while piping hot! Top with mushrooms, tomatoes, a rustic bolognese, sauteed onions..the options are endless!
- If you wish, stir a small pat of butter into your polenta. You can also choose to add in fresh kernels of sweet corn. I love adding fresh corn because it adds dimension to the texture and flavor of the polenta! Season it all with salt and pepper, and finally stir in ½ cup of Parmesan cheese. Serve while piping hot! Top with mushrooms, tomatoes, a rustic bolognese, sauteed onions..the options are endless!
While cooking this dish I was day dreaming about a succulent short rib and polenta dish… yes, that needs to happen. :)