Polenta Recipe with Mushrooms and Chevre

by katerina on October 5, 2010

While on the topic of stews, and stew recipes let’s chat for a moment about what to serve with a stew. Bread is probably the simplest option, everyone loves dipping hunks of crusty bread into gravy, in fact some come with their own bread like chicken pot pie or this Guinness and Beef Pie. Mashed potatoes are also a huge crowd pleaser and are easy to make as well.

Personally, the Italian in me loves to serve a creamy risotto underneath anything with sauce, but polenta also fuels my food lust. This easy polenta recipe is modified with the addition of sauteed mushrooms and some soft goat’s cheese. The one thing I would correct when I make this again is to chop the mushrooms smaller, a change I have made in the written recipe below. What are you favorite ways to serve stew?

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Polenta with Mushrooms and Chevre

(serves 2-4)

1/3 cup cornmeal
1 1/2 cups chicken, beef or vegetable stock
50 grams chevre
1 tablespoon butter
1 tablespoon canola oil
1/2 dozen white mushrooms, sliced (you can use mixed mushrooms)
1/2 teaspoon fresh thyme, roughly chopped
salt and freshly ground pepper

Heat a large skillet to medium heat and add canola oil and butter. Once the butter has melted add the mushrooms. You can saute them in two batches if necessary if the skillet isn’t big enough. Add a pinch of salt and freshly ground pepper as well as the fresh thyme. Saute the mushrooms until golden brown. Allow to cool slightly and chop into no bigger then 1 cm square. Set aside.

Cook the polenta according to the method in this polenta recipe, but using the above proportions. When it is cooked stir in goat cheese and when combined the mushrooms. Taste and correct for seasoning.

If you want to prepare this ahead of time, pour into a greased loaf pan or shallow casserole dish and spread out evenly. Allow to cool and it can be sliced.

Prep Time: 5 minutes | Cooking Time: 45 minutes | Total Time:50 minutes
Calories(approximate per serving): 140

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