You’re about to develop an addiction. I felt it only fair to warn you. Seared, polenta rounds with softened mushrooms and onions topped with a shot of balsamic and creamy goat’s cheese. A fast and easy sidedish or appetizer.
Here’s the thing about side dishes and appetizers.
They should be easy. Why? Because I say so. My theory pretty much ends there. I think it’s a good one though.
This quick polenta dish is perfect for either an appetizer or an easy side dish.
All you need is a tube of polenta (doesn’t that sound appetizing), 2 Portobello mushrooms, 1 red onion, balsamic vinegar and some goat’s cheese.
Don’t really like mushrooms? What’s wrong with you? I genuinely HATE mushrooms. If you’re going to dislike something you should fully commit to it. But for some reason I love this easy side dish (or appetizer), mushrooms and all.
There’s something wrong with one of me. I can be difficult. Unlike this appetizer.
Easy Side Dish | Polenta Rounds
Gather your food stuff.
Dice your onion and cleaned mushroom.
Cook onions then mushrooms. Add a splash of balsamic at the end.
Serve on warmed, pan fried polenta and top with goat’s cheese.
These can be served either as an appetizer or a side dish. The especially great thing is you can pre-make the topping, stick it in the fridge and use it all week long. Just heat it up, dollop it on some pan fried polenta rounds and top with goat cheese.
- 1/2 18 ounce Polenta
- 2 Portobello mushrooms
- 1 red onion
- 3 tbsp Balsamic vinegar plus more to taste if needed
- 1/4 cup Goat's cheese
Slice polenta into generous 1/4 inch thick pieces.
- Clean mushrooms and remove gills. Cut into a small dice.
- Dice an equal amount of red onion.
Cook red onion in non stick pan over medium heat until soft and translucent.
- Turn heat up to high and add mushrooms.
- Stir and cook until mushrooms are browned and soft. (5-10 minutes)
Add in a big glug of balsamic vinegar. You aren't making a sauce here, you're just making a glaze. Your mushrooms and onions will instantly caramelize from the high heat of the pan. Remove the pan from the heat when most (but not all) of the balsamic is gone.
- Remove mushrooms and onions to a bowl and cover with tin foil or a dish towel to keep warm.
Turn pan heat down to medium and fry polenta rounds until golden on both sides. You absolutely have to use a non stick pan or you'll regret it.
- Spoon mushroom and onion mixture over warm polenta rounds. Top with crumbled goat's cheese. Broil if desired.
For some reason a lot of people think food needs to be difficult to taste good. It doesn’t. Honey. Honey isn’t difficult. And it’s delicious.
Fair warning on the fact that tomorrow my theory may change entirely. I might decide only difficult things are worth eating. Things with 72 ingredients including things like double charged avocado foam and Sparrows feet.
Like I say. Unlike this appetizer, I can be difficult.
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