Balsamic Mushrooms over Arugula and Cheesy Polenta
Prep time
Cook time
Total time
Serves: 4
  • 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
  1. To make the mushrooms start by cleaning and chopping them.
  2. 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.
  3. To make the grits, in a large pot combine 3 ½ cups water and 1 teaspoon salt and bring to a boil.
  4. In a bowl combine remaining cup of water and cornmeal and stir to combine-it will get thick.
  5. 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.
  6. 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
Recipe by Sweetphi at