Mushroom & Herb Polenta

Mushroom & Herb Polenta


Serves 4


  • 2 lbs cremini mushrooms, cleaned and cut into halves (quarters, if large)
  • 6 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh tarragon, finely chopped
  • 2 tbsp fresh thyme leaves
  • 1 tbsp fresh chives, chopped
  • 4 cups vegetable stock
  • 1 cup polenta (corn grits)
  • ¼ cup Go Raw Garlic Thyme Salad Toppers
  • Salt & pepper


  1. Add mushrooms to a large non-stick frying pan with a pinch of salt and sauté on medium-high heat until most of the moisture is released, about 10 minutes.
  2. Add 4 tablespoons of olive oil to the pan of mushrooms and continue to sauté. Once mushrooms are crispy with golden-brown patches, add another tablespoon of olive oil, garlic, tarragon, and thyme to the frying pan. Sauté until the garlic is fragrant and golden, but not burnt. Salt & pepper to taste.
  3. In a saucepan, bring the vegetable stock and 1 tablespoon olive oil to a boil and slowly stir in polenta. Reduce the heat to low and cook, stirring constantly. The polenta is ready when it is thick and creamy, about 30 minutes.
  4. Serve polenta topped with mushrooms and Go Raw Salad Toppers. Garnish with chives.

Recipe by Valerie Popelka; Photo by Dana Plucinski