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Spring Mushroom Polenta with Fresh Basil Vinaigrette

A vibrant and satisfying dish that beautifully combines creamy polenta with earthy mushrooms and aromatic basil.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Medium saucepan
  • Skillet
  • Mixing Bowl
  • Immersion blender or food processor

Ingredients

Polenta

  • 1 cup Polenta Coarsely ground cornmeal that becomes creamy when cooked.

Broth

  • 4 cups Vegetable Broth Enhances the flavor of the polenta.

Mushrooms

  • 2 cups Mixed Mushrooms Such as cremini, shiitake, and oyster.

Basil Vinaigrette

  • 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.

Seasonings

  • 1 teaspoon Salt To taste.
  • 1/2 teaspoon Pepper To taste.

Instructions

  • Bring 4 cups of vegetable broth to a boil in a medium saucepan over medium-high heat.
  • Gradually whisk in 1 cup of polenta to prevent clumping. Whisk for 2-3 minutes until thickened.
  • Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
  • 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.
  • Add 1 minced garlic clove and sauté for an additional minute.
  • Season mushrooms with salt and pepper to taste.
  • Once polenta is cooked, stir in additional salt and pepper if desired.
  • 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.
  • Serve polenta topped with sautéed mushrooms and drizzled with basil vinaigrette.
  • Garnish with additional fresh basil leaves if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days.