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Balsamic Mushrooms over Arugula and Cheesy Polenta

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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.

The best recipe for balsamic mushrooms over arugula and cheesy polenta

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.

The best mushroom medley for balsamic mushrooms and cheesy polenta

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.

The best recipe for balsamic mushrooms and polenta

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 best balsamic mushrooms and cheesy polenta to make

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:

The best ever cheesy polenta with balsamic mushrooms

Yield: 4

Balsamic Mushrooms over Arugula and Cheesy Polenta

Balsamic Mushrooms over Arugula and Cheesy Polenta

These balsamic mushrooms over arugula and cheesy polenta dish is SO GOOD and perfect for a meatless Monday recipe! 

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 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

Instructions

  • 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

    • Nutrition Information:

    Yield:

    4

    Serving Size:

    1
    Amount Per Serving: Calories: 341Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 37mgSodium: 855mgCarbohydrates: 37gFiber: 4gSugar: 3gProtein: 9g
    Nutrition information isn’t always accurate.
    © Sweetphi
    Cuisine: American / Category: Vegetarian

    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.

    The best balsamic mushrooms over arugula and cheesy polenta - a great meatless Monday gluten free dinner

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    Did you make this recipe? Hashtag with us! Be sure to follow/tag @PhiliaKelnhofer and hashtag #sweetphiblog – we love to see what you’re cooking up!”

    Reader Interactions

    Comments

      • Sweetphi says

        This is definitely a favorite vegetarian comfort dish of mine. And polenta is one of my favorite things as a side dish – it cooks super quick and is super delish!

        Reply

    2. Little Cooking Tips says

      What you did with the mushrooms we often do when we cook liver:) So we know how great the combination is, excellent work Phi!:) We also want to see how the gouda mixes with grits, sounds really good!
      Can’t wait to try that one out!
      Have a beautiful week ahead dear!
      xoxoxo

      Reply

      • Sweetphi says

        Oh how interesting that you do that with liver -liver isn’t very prominent here, but if it’s anything like balsamic mushrooms and polenta, I would love it! Thank you as always for your lovely comments. Hope your week ahead is fantastic!

        Reply

    3. Sarah says

      I’m pretty sure I’m moving to Wisconsin so I can be your “neighbor” aka constant companion/unwelcome house guest so I can eat all your creations. Another stunning recipe as usual! Love 🙂

      Reply

      • Sweetphi says

        I’m pretty sure I would LOVE having you as a neighbor and house guest, we could cook together 😉 Thank you so much for your lovely comment!

        Reply

    4. cheri says

      Hi Phi, just checked and I’m not in there area yet, love mushrooms and have prepared a mushroom and polenta dish before but this looks so much better. Thanks!

      Reply

      • Sweetphi says

        Oh that’s a bummer that they don’t deliver in your area, because Door to Door Organics service is so great! But this dish of mushrooms and polenta is sooo good 🙂

        Reply

    10. Vickie says

      I too love mushrooms and forage for my own when I can!
      Your recipes sounds delicious and looks beautiful.
      I so so wish door to door organicgirl were in my area. Boo!
      I follow on Instagram anyway..

      Reply

      • Sweetphi says

        You forage for your own mushrooms? That’s crazy impressive!! So sorry they don’t deliver in your area, and thank you for following on insta (if I don’t follow you back could you let me know your username because I want to follow you!!)

        Reply

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