Looking for a delicious vegetarian meal? Try this Goat Cheese Polenta with Grilled Chimichurri Mushrooms. Packed with so much flavor and so easy to make. Give it a try!
I love a good meatless meal and this one knocks it out of the park. It’s flavorful, hearty, and incredibly easy to make. The polenta is perfectly seasoned and slightly tangy from the goat cheese. The cherry tomatoes are roasted in the oven leaving very little mess to clean up after, the chard sautees within minutes on the stove, and the mushrooms…well, that’s the hearty “meaty” portion that ties this whole meal together.
Minimal ingredients are used to make this recipe and it looks like you’re eating a 5-star meal. Simple, elegant, and quick to make.
Here’s what you need
- ground polenta
- goat cheese
- cherry tomatoes
- olive oil
- thyme
- swiss chard or kale
- shallots
- parsely
- garlic
- red pepper
- portobello mushrooms
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Other Recipes You May Enjoy:
- Halloumi Lettuce Tacos
- Red Lentil Curry Bowl
- Vegan Bang Bang Chickpeas
- Next-Level Vegan Asian Bowl
- Asian Broccoli Steaks with Coleslaw
This recipe is so fresh, light, and satisfying that I know you’ll be making it all summer long. I hope you give this tasty dish a try. If you do, let me know what you think by commenting below!
Goat Cheese Polenta with Grilled Chimichurri Mushrooms
Goat Cheese Polenta with Grilled Chimichurri Mushrooms
Equipment
- Grill
Ingredients
- ROASTED TOMATOES
- 2 cups cherry tomatoes
- 1 tbsp ovocado oil
- 5 sprigs thyme
- salt and pepper to taste
- POLENTA
- 1 cup polenta or grits I use Bob’s Redmil
- 3 cups water
- dash of salt
- 2 ounces goat cheese
- PORTOBELLO MUSHROOMS
- 4 portobello mushrooms cleaned
- 1/4 cup olive oil
- 1 tsp lime juice
- 1 large garlic clove minced
- 1/3 cup finely minced parsley
- pinch of red pepper flakes
- salt and pepper to taste
- SWISS CHARD
- 4 cups swiss chard chopped
- 2 tbsp avocado oil
- 1 shallot sliced
- 1 garlic clove sliced
- lemon juice to taste optional
- salt and pepper to taste
Instructions
- Preheat oven to 400°
- CHERRY TOMATOES: On a baking sheet lined with parchment paper, add all of the cherry tomato ingredients and roast in the oven for about 25 minutes, mixing halfway through. Broil for another 5 minutes to brown.
- MUSHROOMS: In a small bowl, add all the ingredients for the mushrooms EXCEPT the mushroom. Mix well. using a pastry brush, brush the chimichurri sauce all over the mushrooms. Set aside.
- Heat a grill pan and bake the mushrooms for about 5 minutes per side on medium-hight heat.
- POLENTA: Boil the water and salt. Then add the polenta mix. Whisk occassionally until it thickens up (about 5 minutes). Turn off the heat and add the goat cheese. Mix again and place a lid on the polenta for another 2 mintes. Adjust seasoning as needed.
- SWISS CHARD: in a large skillet, heat avocado oil and add all the chard ingredients. Sautee for about 6 minutes and drizzle with a little lemon at the end.
- TO ASSEMBLE: add a large scoop of polenta to a bowl, then top with swiss chard, roasted tomatoes, and grilled mushrooms. Drizzle a little more chimichurri sauce on top and enjoy!
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