Goat Cheese Polenta with Wild Mushrooms
Updated Feb 15, 2021, Published Nov 11, 2014
This post contains affiliate links. Please see our disclosure policy.
Goat Cheese Polenta with Wild Mushrooms
Ingredients
- 7 cups water
- Kosher salt
- 2 cups gluten-free polenta
- 8 ounces soft goat cheese, cut into pieces
- 4 tablespoons olive oil, divided use
- Freshly ground black pepper
- 2 pounds assorted wild mushrooms, cleaned and sliced
- 1 teaspoon finely chopped fresh thyme
- ¼ cup sherry
Instructions
- Bring the water plus 2 teaspoons of salt to a boil. Slowly add in the polenta, stirring constantly. Reduce heat and cook, stirring occasionally, until thick, about 30 minutes. Stir in the goat cheese until melted through and creamy. Remove from heat and stir in 2 tablespoons olive oil. Adjust seasoning with salt and pepper if desired.
- While the polenta is cooking, prepare the mushrooms: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced mushrooms and thyme. Cook until browned, the mushrooms have released their liquid, and the liquid has evaporated, about 8 minutes. Add 1 teaspoon salt and ½ teaspoon pepper. Add the sherry and cook, stirring, until evaporated. Serve the mushrooms on top of the polenta.
Nutrition
Calories: 2633kcalCarbohydrates: 316gProtein: 90gFat: 112gSaturated Fat: 41gCholesterol: 104mgSodium: 1011mgPotassium: 3295mgFiber: 28gSugar: 26gVitamin A: 3120IUVitamin C: 3.2mgCalcium: 388mgIron: 11.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
