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Balsamic Mushrooms over Arugula and Cheesy Polenta

Mar 21, 2016 · 23 Comments

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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 the grocery delivery service Instacart which I am obsessed with (use the code PHILIAK125 for $10 off your first order for new customers!!)

The best recipe for balsamic mushrooms over arugula and cheesy polenta this image

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.

The best mushroom medley for balsamic mushrooms and cheesy polenta

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.

I also want to mention that I LOVE meal kit deliveries. I did a blog post on the best healthy meal delivery service and another one about how meal delivery services are the best for new moms!

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:

  • 5 Ingredient Vegan Vegetarian Meatballs 
  • Easy Weeknight Sweet Potato Burger Recipe
  • 5 Ingredient Jalepeno Enchilada Pizza 

The best ever cheesy polenta with balsamic mushrooms

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! 
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Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 40 minutes minutes
Servings: 4

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

Serving: 1g | Calories: 341kcal | Carbohydrates: 37g | Protein: 9g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 37mg | Sodium: 855mg | Fiber: 4g | Sugar: 3g

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

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Comments

  1. Tez @ Chile and Salt says

    May 8, 2016 at 3:13 pm

    This looks AMAZING Phi! Definitely going to make soon! Like tomorrow!! Love your site!!

    Reply
    • Sweetphi says

      May 10, 2016 at 1:09 pm

      I hope you love this dish as much as I do, it’s such a great Meatless Monday dish – thank you for the compliments on my site 🙂

      Reply
  2. Vickie says

    April 2, 2016 at 9:31 pm

    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

      April 5, 2016 at 7:56 am

      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
  3. Lauren Gaskill | Making Life Sweet says

    March 24, 2016 at 9:01 am

    I could eat that whole pan of mushrooms! Looks delicious dear!

    Reply
    • Sweetphi says

      March 24, 2016 at 12:57 pm

      Thank you so much, the mushrooms were delish!

      Reply
  4. Jan says

    March 23, 2016 at 6:39 pm

    Looks great. I love mushrooms and balsamic and will try this.

    Reply
    • Sweetphi says

      March 23, 2016 at 9:09 pm

      I think you’ll absolutely love this Jan!

      Reply
  5. Jessica says

    March 23, 2016 at 2:33 pm

    OMG! This looks amazing. Defiantly going to try 🙂 Thanks!!

    Reply
  6. Nicole @ Young, Broke and Hungry says

    March 23, 2016 at 11:53 am

    Umm yes please! I adore polenta, especially when it is cheesy and fabulous.

    Reply
    • Sweetphi says

      March 23, 2016 at 12:48 pm

      Polenta is the absolute best, isn’t it? I’m totally in love with the mushroom – polenta combo, it’s definitely worth trying 🙂

      Reply
  7. Jennifer @ Show Me the Yummy says

    March 22, 2016 at 10:22 am

    I have no words, I’m too busy drooling over those mushrooms and polenta!

    Reply
    • Sweetphi says

      March 23, 2016 at 7:48 am

      Awe, you’re so sweet! Thank you for the lovely comment, seeing your name totally made my day 🙂

      Reply
  8. cheri says

    March 21, 2016 at 4:18 pm

    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

      March 23, 2016 at 7:55 am

      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
  9. Sarah says

    March 21, 2016 at 9:35 am

    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

      March 23, 2016 at 8:06 am

      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
  10. Little Cooking Tips says

    March 21, 2016 at 6:21 am

    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

      March 23, 2016 at 8:08 am

      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
  11. Dannii @ Hungry Healthy Happy says

    March 21, 2016 at 5:38 am

    This is delicious vegetarian comfort food. I only tried polenta for the first time last year and I haven’t cooked with it much since. I am going to have to try this.

    Reply
    • Sweetphi says

      March 23, 2016 at 8:08 am

      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

Trackbacks

  1. Slightly Sweet Skillet Cornbread - Sweetphi says:
    May 1, 2017 at 2:13 pm

    […] products in my pantry at one time. A few of my favorites – their cornmeal (I use it to make polenta dishes and used it to cornbread), their tricolor quinoa blend (used in this dish), I love using their […]

    Reply
  2. 5 Ingredient Pear Crumble For Two - Sweetphi says:
    May 10, 2016 at 2:26 pm

    […] food, and they’re always inspiring me to try new things in the kitchen. For example, these balsamic mushrooms over arugula and cheesy polenta – so good, and I had never cooked with some of those varieties of mushrooms before. And these […]

    Reply

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