Polenta with Savory Mushrooms and Basil Vinaigrette

Why Make This Recipe

Spring Mushroom Polenta with Fresh Basil Vinaigrette is a delightful dish that brings together wonderful flavors and textures. Polenta, a comforting, creamy base, pairs well with earthy mushrooms and a refreshing basil vinaigrette. This recipe is perfect for a light lunch or dinner and is a great way to enjoy seasonal ingredients. It’s also vegetarian and can easily be made vegan.

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 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. Add 2 cups of mixed mushrooms and sauté for 5-7 minutes until golden.
5. Add 1 minced garlic clove and sauté for an additional minute.
6. Season mushrooms with salt and pepper to taste.
7. Once polenta is cooked, stir in additional salt and pepper if desired.
8. 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.
9. Serve polenta topped with sautéed mushrooms and drizzled with basil vinaigrette.
10. Garnish with additional fresh basil leaves if desired.

How to Serve Spring Mushroom Polenta with Fresh Basil Vinaigrette

Serve the dish warm. You can enjoy it as a main course or as a side dish. Pair it with a fresh salad or some roasted vegetables for a complete meal. The creamy polenta and flavorful mushrooms will surely impress your family and friends.

How to Store Spring Mushroom Polenta with Fresh Basil Vinaigrette

If you have leftovers, store them in an airtight container in the refrigerator. The polenta will thicken as it cools, so you may need to add a little water or broth when reheating. Consume within 3-4 days for the best quality.

Tips to Make Spring Mushroom Polenta with Fresh Basil Vinaigrette

• Stir the polenta continuously while cooking to avoid clumps.
• Try different types of mushrooms for varied flavors and textures.
• Use fresh basil for the vinaigrette, as it enhances the taste significantly.
• Feel free to add grated cheese on top of the polenta for extra creaminess.

Variation

You can mix in different vegetables into the polenta, like spinach or kale, for added nutrition. For a non-vegan option, try adding goat cheese or parmesan on top.

FAQs

Can I use water instead of vegetable broth?
Yes, but using vegetable broth will give the polenta a richer flavor.

How do I make the polenta creamier?
You can add a bit more broth or a splash of cream when cooking the polenta for a creamier consistency.

Can I make the basil vinaigrette ahead of time?
Yes, you can prepare the vinaigrette a day in advance and store it in the refrigerator. Just give it a quick stir before using.

Spring Mushroom Polenta with Fresh Basil Vinaigrette

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A delightful dish that brings together creamy polenta, earthy mushrooms, and a refreshing basil vinaigrette, perfect for a light lunch or dinner.

• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup Polenta
• 4 cups Vegetable Broth
• 2 cups Mixed Mushrooms (such as cremini, shiitake, and oyster)
• 1 cup Fresh Basil Leaves
• 1/4 cup Extra Virgin Olive Oil
• 1 clove Garlic (minced)
• 2 tablespoons Fresh Lemon Juice
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

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Instructions

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 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. Add 2 cups of mixed mushrooms and sauté for 5-7 minutes until golden.
5. Add 1 minced garlic clove and sauté for an additional minute.
6. Season mushrooms with salt and pepper to taste.
7. Once polenta is cooked, stir in additional salt and pepper if desired.
8. 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.
9. Serve polenta topped with sautéed mushrooms and drizzled with basil vinaigrette. Garnish with additional fresh basil leaves if desired.

Notes

Stir the polenta continuously while cooking to avoid clumps. Try different types of mushrooms for varied flavors and textures.

• Author: nevaeh-hall
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 0mg