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
- 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
Peel and thinly slice the shallots.
Clean and slice the mushrooms.
Add olive oil to a medium skillet.
Cook the mushrooms and shallots for 8 minutes.
Add the fig jam (optional).
Turn the burner off while you make the polenta.
In a medium pot, boil the brother and water.
Once the water is boiling, add the polenta.
Mix the polenta for 10 minutes until the polenta thickens and is creamy.
Add the Parmesan and mushroom brie (or butter) and stir until combined.
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.
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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