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!
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!