Creamy Polenta with Sautéed Mushrooms and Basil Vinaigrette

Why Make This Recipe

Spring Mushroom Polenta with Fresh Basil Vinaigrette is a delightful dish that celebrates fresh ingredients and vibrant flavors. This recipe is light yet filling, making it perfect for a spring day or any time you want to enjoy a comforting meal. The creamy polenta pairs beautifully with earthy mushrooms, while the fresh basil vinaigrette adds a zesty touch.

How to Make Spring Mushroom Polenta with Fresh Basil Vinaigrette

Ingredients

• 1 cup Polenta (Coarsely ground cornmeal that becomes creamy when cooked.)
• 4 cups Vegetable Broth (Enhances the flavor of the polenta.)
• 2 cups Mixed Mushrooms (Such as cremini, shiitake, and oyster.)
• 1 cup Fresh Basil Leaves (Packed leaves for the vinaigrette.)
• 1/4 cup Extra Virgin Olive Oil (For richness in the vinaigrette.)
• 1 clove Garlic (Minced for flavor.)
• 2 tablespoons Fresh Lemon Juice (Brightens the vinaigrette.)
• 1 teaspoon Salt (To taste.)
• 1/2 teaspoon Pepper (To taste.)

Directions

1. Bring 4 cups of vegetable broth to a boil in a medium saucepan over medium-high heat.
2. Gradually whisk in 1 cup of polenta to prevent clumping. Whisk for 2-3 minutes until thickened.
3. Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
4. In a skillet, heat 2 tablespoons of olive oil over medium heat.
5. Add 2 cups of mixed mushrooms and sauté for 5-7 minutes until golden.
6. Add 1 minced garlic clove and sauté for an additional minute.
7. Season the mushrooms with salt and pepper to taste.
8. Once the polenta is cooked, stir in additional salt and pepper if desired.
9. In a small bowl, combine 1 cup of fresh basil leaves, 1/4 cup of olive oil, lemon juice, and a pinch of salt and pepper. Blend until smooth.
10. Serve the polenta topped with sautéed mushrooms and drizzled with basil vinaigrette.
11. Garnish with additional fresh basil leaves if desired.

How to Serve Spring Mushroom Polenta with Fresh Basil Vinaigrette

You can serve this dish warm, plated nicely with the creamy polenta as the base. Top it generously with the sautéed mushrooms, then drizzle the fresh basil vinaigrette over the top. For an extra touch, you might add some additional fresh basil leaves or a sprinkle of pepper on top for presentation. This dish can be enjoyed on its own or paired with a fresh salad for a complete meal.

How to Store Spring Mushroom Polenta with Fresh Basil Vinaigrette

Store any leftovers in an airtight container in the refrigerator. The polenta will keep well for about 3-4 days. To reheat, add a splash of water or broth to loosen it up, then warm it up in a saucepan over low heat. The sautéed mushrooms and vinaigrette can be stored separately and added just before serving to maintain their texture.

Tips to Make Spring Mushroom Polenta with Fresh Basil Vinaigrette

• Stir the polenta continuously while cooking to keep it smooth and avoid lumps.
• Don’t skip the sautéing of the mushrooms; this step enhances their flavor.
• Adjust the lemon juice and seasoning in the vinaigrette to suit your taste.
• Feel free to experiment with different mushrooms for varied flavors and textures.

Variation

You can easily switch things up by adding cooked spinach or kale for added nutrition and color. A sprinkle of Parmesan cheese over the polenta can also enhance the flavor if you’re not keeping it vegan.

FAQs

1. Can I use water instead of vegetable broth for the polenta?
   Yes, you can use water, but the flavor will be less rich. Vegetable broth adds depth to the polenta.

2. Is this recipe vegan?
   Yes, this recipe is vegan as it does not include any animal products.

3. How can I make this dish gluten-free?
   Polenta is naturally gluten-free, so you can enjoy this dish without any worries about gluten. Just ensure any additional ingredients you use are also gluten-free.