Mushroom and Caramelized Onion Polenta with Goat Cheese
Serves: 4
  • 3 tablespoons olive oil, divided
  • 1 pound mushrooms, sliced (I used a mix:10 ounces baby bellas and 6 ounces shitakes)
  • ¾ teaspoon dried thyme leaves, divided
  • Salt and ground black pepper
  • 1 large sweet onion, halved and thinly sliced
  • 2 tablespoon chopped fresh parsley
  • ¼ cup sweet vermouth
  • ½ cup chicken broth or water
  • 1 cup instant polenta
  • 4 ounces (scant 1 cup) crumbled goat cheese, divided
  1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add mushrooms and ½ teaspoon thyme; sauté until liquid evaporates and mushrooms start to turn golden brown, seasoning lightly with salt and pepper towards the end of cooking, 5 to 6 minutes. Turn into a bowl and set aside. Heat remaining 1 tablespoon of oil, add onions and the remaining ¼ teaspoon of thyme; sauté until impressively golden brown, about 10 minutes. Return mushrooms to the skillet, along with the parsley, and add vermouth and broth (or water); simmer until liquid has reduced by about half, a minute or so.
  2. Meanwhile bring 4 cups of water and ½ teaspoon of salt to boil in a large saucepan. Whisk in polenta and return to a simmer; continue to cook, whisking steadily until sputtery thick, just a couple of minutes. Whisk in a scant ¾ cup of the goat cheese.
  3. Divide the polenta among 4 shallow bowls, top with a portion of the mushroom- onion mix and sprinkle with a portion of the remaining crumbled goat cheese. Serve.
Recipe by Three Many Cooks at