Polenta is another dish I never had growing up. Anyone else from the Northeast never have polenta before? I am definitely sad I had missed out on this dish for nearly thirty years but I am now making up on lost time with this recipe for Mushroom & Shallot Polenta. I had a similar dish for brunch in San Francisco at Marlowe. The dish was amazing but also very rich. I knew I could come home and make something similar that we could enjoy for an easy weeknight meal. This mushroom & shallot polenta recipe has a few extra special ingredients that make it even better than your every day polenta. First, I added a tablespoon of fig jam ever to the mushroom and shallot mix for a hint of sweet. I buy the jam at Trader Joes (of course). Second, instead of butter, I used a mushroom brie (also from Trader Joe’s) in the polenta for that extra creaminess!
Mushroom & Shallot Polenta
a creamy polenta gets extra creaminess from mushroom brie
Ingredients
- 3 shallots
- 8 oz baby portabella mushrooms
- 4 oz shitake mushrooms
- 1 tbsp olive oil
- 1 tbsp fig jam
- 3/4 cup polenta
- 1 cup vegetable broth
- 1/2 cup water
- 1/4 cup Parmesan
- 1 oz creamy mushroom brie
Instructions
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Peel and thinly slice the shallots.
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Clean and slice the mushrooms.
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Add olive oil to a medium skillet.
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Cook the mushrooms and shallots for 8 minutes.
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Add the fig jam (optional).
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Turn the burner off while you make the polenta.
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In a medium pot, boil the brother and water.
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Once the water is boiling, add the polenta.
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Mix the polenta for 10 minutes until the polenta thickens and is creamy.
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Add the Parmesan and mushroom brie (or butter) and stir until combined.
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Serve the mushrooms and shallots on top of the polenta
Meal Prep Tips
- Follow February’s meal plan for more tips!
- This recipe is designed to be cooked on Tuesday night for dinner.
Substitutions
I definitely try not to buy ingredients specifically for recipes so this recipe can be made without the fig jam and mushroom brie if you don’t think you will finish them
- Fig Jam: This can be omitted entirely
- Mushroom Brie: Use butter/margarine instead
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