I’ve been waiting to share this one with you… it’s a new favorite. Creamy polenta topped with spicy caramelized mushrooms and onions. After prepping the vegetables, all you need is a baking sheet and a pot and it comes together in just about 30 minutes. Plus, I really enjoy turning the oven on in winter and the roasting veggies make the house smell wonderful.
Polenta is one of my favorite winter comfort foods. It's made from boiling ground cornmeal and is a great gluten-free alternative to pasta. It's warm, filling, and can be topped with just about anything for a delicious and easy meal. Polenta also stores well and the leftovers can even be used to make a delicious breakfast porridge.
The topping is simple, versatile and delicious. If you're sensitive to spicy foods, reduce the amount of red pepper flakes.
Polenta for you
Corn is a staple grain in many parts of the world. It contains good amounts of Vitamins A and C and Fiber. Polenta's carotenoids are easier to digest as the corn as been milled, making it an excellent choice for improving night vision. It also contains fiber which supports digestive health and regulates blood sugar.
Polenta for people
Farmer's are using heirloom corn to grow the tastiest grains to be used in polenta. As Genetically Engineered corn takes over the marketplace, it's important to choose non-GMO varieties, for your health, people, and the environment. Learn more about the issues at the Center for Food Safety.
Polenta for the planet
Purchasing organic and non-GMO polenta ensures that the corn has been grown and harvested in a sustainable manner. Intrigued by the perfect corn for a delicious homemade polenta? You could grow your own corn and grind it on a bicycle-powered corn mill. Now that's good for the planet.
Read on for the recipe
Garlicky mushrooms and onions over polenta
Creamy and spicy, this is a deliciously comforting and warm winter meal.
Mushroom topping: 1 lb fresh mushrooms 1 medium onion 3 cloves garlic 1 tablespoon olive oil 1 tablespoon balsamic vinegar a generous pinch of red pepper flakes Polenta: 4 cups water or vegetable stock 1 cup coarse ground cornmeal 2 tablespoons olive oil 1 tablespoon fresh thyme salt, and freshly ground black pepper, to taste
Preheat the oven to 400 and heat water or stock on high (as you prep the vegetables the oven will preheat and the liquid will come to a boil).
Prepare the vegetables: slice the mushrooms about 1/4 inch thick, the onions even thinner (use those knife skills or the thinnest setting on a mandoline slicer), and the garlic into slivers.
Toss the vegetables with the olive oil, balsamic vinegar, red pepper flakes, salt, and pepper and spread in an even layer on a baking sheet.
Roast the vegetables for 20 minutes, stirring once about halfway through. They should be soft, caramelized, and even a little crispy.
As the vegetables are roasting, prepare the polenta. As your liquid comes to a boil, slowly pour in the cornmeal while whisking to make sure no lumps form. Cook on low for about 20 minutes, stirring frequently.
When the polenta is done (it should taste creamy and smooth) stir in 2 tablespoons olive oil and salt and pepper, to taste.
Serve polenta topped with mushrooms and onions and garnish with fresh thyme.