Wild Mushroom & Chickpea Polenta
Wild Mushroom & Chickpea Polenta. Herby shiitake, oyster, and portobello mushrooms, crispy roasted chick peas, and creamy Burrata all on a bed of delicious, buttery polenta. The weather is beautiful today and this dish has us thinking all the spring time vibes. It’s cozy but it’s springy with the herby roasted veggies and fresh Burrata. Cheers to the better weather !!
As the weather is FINALLY starting to break, it is time for spring time comfort food. There is just something so inspiring about this time of year. Days with 60 degree weather, the sun shines a little longer, it’s the turn of the seasons. And well…it has been a long time coming.
Winter this year with quarantine still somewhat in place and the cold, snowy days was definitely not always peachy for me. I am a summer girl through and through, and being stuck inside a lot of weekends with snow coming down was not always my favorite mood. But with restaurants and bars becoming less restrictive and the weather taking a turn for better, life has been so enjoyable lately.
Going out like I used to in less snowy weather and more sunny day has made me super inspired to get back into the fun spring and summer days that I have missed so so much. And with spring and summer comes the warm weather cooking. This spring inspired dish is loaded with springtime veggies, topped with plenty of fresh herbs, and paired with creamy burrata. I don’t know about you guys, but this one is screaming spring to me !!
What other fun spring recipes do you guys want to see from us this month?!
Ingredients
For the Mushrooms
1 1/2 pounds wild mushrooms
1 (14 ounce) can chickpeas; drained
1/4 cup olive oil
2 sprig fresh rosemary; leaves removed
salt and pepper
red pepper flakes
For the Polenta
4 cups chicken broth
1 1/2 cups whole milk
1 1/2 cups polenta
1/4 cup butter
1/2 cup parmesan cheese
8 ounces burrata
Directions
On a baking sheet lined with parchment paper, combine the olive oil, mushrooms, chickpeas, and rosemary. Sprinkle with salt, pepper, and red pepper flakes. Transfer to a 400 degree oven on the top shelf. Roast for about 20 minute until mushrooms and chickpeas are crispy. Set aside.
Meanwhile make the polenta. In a medium sauce pan, bring the broth and milk to a slow boil. Slowly whisk in the polenta. Stir until thickened. Add the butter and cheese.
Serve polenta topped with mushrooms, chickpeas, and burrata.
