Goat's Cheese Polenta with Mushrooms

Creamy and indulgent, Goat’s Cheese Polenta with Mushrooms is the perfect comfort food for any season. This recipe starts with velvety polenta simmered in savory vegetable broth and enriched with tangy goat's cheese, a touch of Parmesan, and luxurious butter for a luscious texture. Topped with a medley of sautéed mushrooms—think cremini, shiitake, and oyster—infused with garlic, fresh thyme, and a hint of black pepper, it’s a dish bursting with earthy, aromatic flavors. Finished with a sprinkle of fresh parsley and an optional drizzle of olive oil, this elegant yet approachable dish is quick to prepare, ready in just 45 minutes. Ideal as a main course or a side, it’s a vegetarian delight that strikes the perfect balance between hearty and refined. Let this recipe transform simple ingredients into a gourmet, crowd-pleasing experience!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Polenta (coarse-ground cornmeal)
• 4 cups Vegetable broth
• 1 cup Goat's cheese (crumbled)
• 2 tablespoons Unsalted butter
• 0.25 cup Grated Parmesan cheese
• 2 tablespoons Olive oil
• 12 ounces Mixed mushrooms (such as cremini, shiitake, or oyster)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

In a medium saucepan, bring the vegetable broth to a gentle boil over medium heat.

Step 2

Gradually whisk in the polenta, ensuring no lumps form. Reduce the heat to low and cook, stirring frequently, for 15-20 minutes or until the polenta is thick and creamy.

Step 3

Stir in the goat's cheese, butter, grated Parmesan, and half of the salt and black pepper. Mix until the cheese and butter are fully melted and incorporated. Keep the polenta warm on low heat while preparing the mushrooms.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the mixed mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are browned and softened.

Step 5

Add the minced garlic, fresh thyme, and remaining salt and black pepper to the mushrooms. Cook for an additional 1-2 minutes until fragrant.

Step 6

To serve, divide the polenta among warmed plates or shallow bowls. Spoon the sautéed mushrooms over the top.

Step 7

Garnish with freshly chopped parsley and an optional drizzle of olive oil. Serve immediately.

Nutrition Facts

Serving size	(1848.2g)

Amount per serving	% Daily Value*
Calories	2519.5

Total Fat 122.7g	0%
Saturated Fat 59.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 210.2mg	0%
Sodium 6074.7mg	0%
Total Carbohydrate 262.4g	0%
Dietary Fiber 24.5g	0%
Total Sugars 19.3g
Protein 94.7g	0%

Vitamin D 23.8IU	0%
Calcium 741.2mg	0%
Iron 11.5mg	0%
Potassium 3340.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 15.0%

Carbs: 41.4%