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.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Author Karen Bertelsen
3tablespoonBalsamic vinegarplus more to taste if needed
¼cup Goat's cheese
Slice polenta into generous ¼ 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.