Cauliflower Polenta with Sautéed Mushrooms
This dish is the perfect dinner for a cozy night in. The earthy mushrooms pair wonderfully with the buttery polenta.
Place the cauliflower florets into a food processor and pulse until you get fine cauliflower “rice.” (Do this in batches so the cauliflower will be evenly processed).
Heat 2 tablespoons olive oil in a large sauce pan over high heat. Add the green onions and minced garlic and cook until fragrant, about 1 minute. Add the cauliflower rice and cook for about 4 minutes, stirring frequently.
Add the cornmeal and the vegetable broth and stir to mix completely. Reduce the heat to medium and let simmer for 10-15 minutes. If you find that all the liquid has evaporated before the cornmeal looks softened, add water or more broth, ½ cup at a time.
Add the fresh thyme, butter, cheese and sea salt. Stir until the butter and cheese melt.
Cover the pan with a lid while you cook the mushrooms.
Heat the remaining 1 tablespoon of olive oil in a sauté pan over medium-high heat. Add the sliced mushrooms and cook for 4 to 5 minutes, stirring frequently. Sprinkle a small pinch of salt on top.
Spoon the cauliflower polenta into bowls and top with mushrooms.
Thinly slice the green part of the green onion and sprinkle over top along with more fresh thyme.
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