These balsamic mushrooms over arugula and cheesy polenta dish is SO GOOD and perfect for a meatless Monday recipe! All the ingredients used to make this dish are from Door to Door Organics (organic grocery delivery) which I am obsessed with.
With my days and nights (and seemingly every minute in between) being scheduled with something or other that needs to get done (read: cookbook editing) I just simply don’t have time to spend hours upon hours grocery shopping (heck, I don’t even have half an hour most days). So when I discovered Door to Door Organics over a year ago (here is my first ever DTDO order), I thought it would be one of those things I would try to see how it worked, but in the back of my mind I really didn’t know if I would like it.
Then, week after week, I found myself loving the content of the boxes! I loved that I could actually go in have preferences of ‘don’t send me xyz’ or even that I could substitute certain fruits or vegetables with other ones. It was so customizable to what I was in the mood for. Beyond produce (and probably one of my all-time favorite features of Door to Door Organics) they have an entire store of groceries that one can purchase; everything from staples like flour/sugar/eggs/ etc., to more specialized items, like corn grits. Once a week I ask my husband if he wants anything specific because I’m placing my order. Then I go online and just order away. It’s SO EASY. Truly, I love the service. If you are a new customer and would like to give them a try, use code SWEETPHI15W to receive $10 off your first order, click here to sign up!
So as I was doing my weekly grocery shopping, I came across an organic mushroom medley that was on sale. The sampler of organic mushrooms came with a 2-pack of portabellas, 1/3 of a pound of shiitakes, and 8 oz of creminis (aka baby bellas). When they arrived I used them immediately to make this dish. I then proceeded to order the mushrooms again and make this exact same dish a week later because I was so in love with the flavor combination.
The mushrooms are cooked in a balsamic sauce with bold and rice flavors which are perfectly complimented by the cheesy polenta, and then the arugula ties all the flavors together with a peppery crispness. It’s a comforting dish, but also a springy dish because of the beautiful colors! And, since there’s no meat, it’s a wonderful meatless Monday recipe!
- 2 portabella mushroom caps (6 oz.) cleaned and chopped
- ⅓ of a pound of shiitake mushrooms, cleaned, stems removed and chopped
- 8 oz of creminis (aka baby bellas), cleaned and chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, crushed
- ¼ teaspoon salt
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- 3 springs fresh thyme (or 1 teaspoon dried thyme)
- 4 ½ cups water, divided
- 1 teaspoon salt
- 1 cup yellow cornmeal/grits
- 3 tablespoons butter
- ½ cup grated gouda cheese, shredded (or you could use Parmesan cheese)
- 2 cups arugula leaves
- To make the mushrooms start by cleaning and chopping them.
- In a large skillet add in olive oil, balsamic vinegar, garlic cloves and add in the mushrooms and sprinkle with salt. Cook for 10 minutes, stirring occasionally, then add in the parsley, basil and thyme and cook for an additional 5 minutes, or until the mushrooms cook down in size and are tender.
- To make the grits, in a large pot combine 3 ½ cups water and 1 teaspoon salt and bring to a boil.
- In a bowl combine remaining cup of water and cornmeal and stir to combine-it will get thick.
- When the water comes to a boil, whisk in the cornmeal and water mixture. Bring the mixture to a boil again and then reduce heat to low. The mixture will thicken slowly. 5 minutes after turning the heat to low, whisk in the butter and shredded gouda cheese. This is the point when I start the shrimp. The grits should remain on low, being whisked occasionally for the next 8 minutes, then the heat can be turned off and they can rest until they are ready to be served.
- To serve spoon grits into 4 bowls, top with a handful of arugula leaves (about ½ a cup) and then top with ¼ of the mushrooms
This post has been sponsored by Door-to-Door Organics, thank you for supporting the brands that make the Sweetphi blog possible, as always, all thoughts and opinions are mine alone.
Sign up for email updates and get a free eCookbook with our top 25 recipes!