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Goat Cheese Polenta with Grilled Chimichurri Mushrooms

Goat Cheese Polenta with Grilled Chimichurri Mushrooms

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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Grill

Method
 

  1. Preheat oven to 400°
  2. 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.
  3. 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.
  4. Heat a grill pan and bake the mushrooms for about 5 minutes per side on medium-hight heat.
  5. 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.
  6. 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.
  7. 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!