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 the grocery delivery service Instacart which I am obsessed with (use the code PHILIAK125 for $10 off your first order for new customers!!)
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 Instacart, 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 what was delivered to my door from Instacart. I loved that I could actually order what I needed online without leaving the house. It was so customizable to what I was in the mood for. Beyond produce, 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.
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!
Other recipes you might enjoy:
- 5 Ingredient Vegan Vegetarian Meatballs
- Easy Weeknight Sweet Potato Burger Recipe
- 5 Ingredient Jalepeno Enchilada Pizza
Balsamic Mushrooms over Arugula and Cheesy Polenta
- 2 portabella mushroom caps 6 oz. cleaned and chopped
- 1/3 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
- 1/4 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/2 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 1/2 a cup) and then top with 1/4 of the mushrooms