Recipes
Almond Polenta with Balsamic Tomatoes and Mushrooms
- Yield: 2 Servings
- Prep Time: 20 Mins.
- Cook Time: 30 Mins.
Ingredients
- 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
Directions
- 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. - 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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