Almond Polenta with Balsamic Tomatoes and Mushrooms

Almond Polenta with Balsamic Tomatoes and Mushrooms
  • Yield: 2 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 30 Mins.


  • Polenta
  • 2 tablespoons butter, divided
  • 2 garlic cloves, minced
  • 1 small shallot, finely diced
  • 3 1/2 cups water
  • 3/4 cup cornmeal, medium grind
  • 1/3 cup Fisher® Chef’s Naturals Almond Flour
  • salt to taste
  • pepper to taste
  • Balsamic Tomatoes and Mushrooms
  • 1 tablespoon olive oil
  • 6 ounces oyster mushrooms (or mushrooms of choice), stemmed
  • 1 pint cherry tomatoes
  • 2 garlic cloves, sliced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon thyme leaves, chopped
  • salt to taste
  • pepper to taste


  1. For Polenta: 
    -Melt 1 tablespoon butter in a medium saucepan over medium heat. Add garlic and shallot and cook until butter is bubbling and mixture is fragrant, stirring frequently, 2 to 3 minutes.
    -Add water and bring to boil. 
    -Slowly whisk in cornmeal. Return to boil, then reduce heat to simmer. 
    -Add Fisher® Chef’s Naturals Almond Flour and continue to cook, stirring frequently until polenta has thickened, 10 to 15 minutes. 
    -Remove polenta from heat and stir in remaining 1 tablespoon butter. 
  2. Balsamic Tomatoes and Mushrooms: 
    -Heat large skillet over medium-high heat. Add oil then mushrooms. Before stirring, allow mushrooms to brown, about 5 minutes. 
    -Add tomatoes and garlic and cook until tomatoes split and soften, about  5 minutes, stirring occasionally. 
    -Add balsamic vinegar and thyme to tomato mixture. Continue cooking and stirring for 2 minutes, lightly pressing tomatoes to release juices. 
    -Divide polenta between two bowls. Top with  tomato and mushroom mixture and serve.

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