A savory appetizer or main dish full with of flavorful mushrooms sautéed in herbs and a rich balsamic vinegar sauce, spooned over creamy polenta with melted smoked gouda cheese.
Serves 4 to 6
For the mushrooms:
4 Tablespoons olive oil
1 1/2 pounds Baby Bella mushrooms, sliced
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon black pepper
6 garlic cloves, minced
3 Tablespoons balsamic vinegar
3/4 cup chicken broth
3 Tablespoons unsalted butter
Salt, to taste
For the polenta (See Cook’s Notes):
2 1/2 cups milk
2 1/4 cups chicken broth
1 1/2 cups instant polenta
8 ounces smoked gouda cheese, shredded (See Cook’s Notes)
Salt, to taste
For the mushrooms:Warm a large skillet over medium-high heat. Add oil. When oil begins to shimmer, add mushrooms; and cook stirring occasionally for 7 minutes. Stir in thyme, oregano, pepper and garlic; continue to cook, stirring, for 1 minute. Stir in balsamic vinegar, scraping up any brown bits from bottom of pan, stirring constantly about 30 seconds. Stir in chicken broth, reduce to low. Stir in butter. Adjust the seasoning with salt to taste. Keep warm.
For polenta: In a saucepan, bring 2 1/2 cups milk and 2 1/4 cups chicken broth to a boil. Reduce heat to medium; gradually stir in polenta; cook, stirring constantly until mixture thickens, about 3 minutes. Add more liquid (broth, milk or water) as needed to achieve desired consistency. Remove from heat. Add shredded cheese; stir to combine until smooth. Salt to taste. Serve polenta warm topped with mushrooms.
Other cheeses may be substituted. A few recommendations: Gouda, Gruyère, Havarti, Fontina, or Cheddar.
For a homemade polenta, follow the link here: Creamy Polenta
All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.
Thank you so much!