Description
A comforting and flavorful dish featuring creamy polenta topped with savory sautéed mixed mushrooms and a bright, fresh basil vinaigrette. This Spring Mushroom Polenta brings together earthy mushrooms and fragrant herbs, perfect for a cozy yet elegant meal.
Ingredients
Scale
Polenta
- 1 cup Polenta (Coarsely ground cornmeal)
- 4 cups Vegetable Broth
- Salt and Pepper (to taste)
Mushrooms
- 2 cups Mixed Mushrooms (cremini, shiitake, oyster)
- 2 tablespoons Extra Virgin Olive Oil (for sautéeing)
- 1 clove Garlic (minced)
- Salt and Pepper (to taste)
Basil Vinaigrette
- 1 cup Fresh Basil Leaves (packed)
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- Pinch of Salt and Pepper
Instructions
- Boil Broth: Bring 4 cups of vegetable broth to a boil in a medium saucepan over medium-high heat.
- Add Polenta: Gradually whisk in 1 cup of polenta to prevent clumping. Whisk continuously for 2-3 minutes until the mixture thickens.
- Simmer Polenta: Reduce heat to low, cover the pot, and simmer the polenta for 20-25 minutes, stirring occasionally to maintain creaminess and prevent sticking.
- Sauté Mushrooms: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 2 cups of mixed mushrooms and cook for 5-7 minutes until they turn golden and tender.
- Add Garlic: Stir in the minced garlic and sauté for an additional minute to release its flavor.
- Season Mushrooms: Season the mushrooms with salt and pepper to taste and remove from heat.
- Season Polenta: Once the polenta is fully cooked, stir in additional salt and pepper if desired to enhance the flavor.
- Prepare Basil Vinaigrette: In a small bowl, combine 1 cup fresh basil leaves, 1/4 cup olive oil, 2 tablespoons lemon juice, and a pinch of salt and pepper. Blend until the dressing is smooth and vibrant.
- Assemble Dish: Serve the creamy polenta on plates topped with the sautéed mushrooms and drizzle generously with the fresh basil vinaigrette.
- Garnish and Serve: Garnish with additional fresh basil leaves if desired for a fragrant finish and serve immediately.
Notes
- For a creamier polenta, stir in a tablespoon of butter or grated Parmesan cheese at the end of cooking.
- You can use any combination of mushrooms according to your preference or seasonal availability.
- The basil vinaigrette can be made ahead and stored refrigerated for up to 2 days.
- Adjust seasoning to taste before serving for the best flavor balance.
- Serve as a main vegetarian dish or as a side to grilled meats or roasted vegetables.
