This recipe is my favorite kind of comfort food. The polenta and mushrooms are hearty & rich, but the zingy chimichurri makes it all feel fresh & bright.
It’s getting to be that point in winter where what I crave more than anything is spring. Slowly but surely, the days are getting longer, and I’m starting to daydream about warm weather, trips to the farmers market, and all the fresh bounty spring and summer have to offer. Still, Chicago is freezing, and when it comes time to eat dinner, nothing sounds better than comfort food.
I can’t imagine a more perfect meal for this moment than Polenta with Sautéed Mushrooms and Chimichurri. The polenta’s vibrant yellow color reminds me of the sunny days to come, and the zingy chimichurri makes the dish feel fresh and bright. At the same time, the creamy polenta and savory mushrooms are hearty and comforting – just the thing for a cold night. Flavorful, simple, and delicious, this recipe is meant for winter days when you’re longing for spring.
Recipe Variations
This basic template would work with any number of variations. To boost the protein content in this dish, top it with a handful of roasted chickpeas. If you have basil on hand instead of parsley, use pesto instead of chimichurri, or swap any combination of roasted broccoli, butternut squash, cauliflower, and Brussels sprouts for the mushrooms. If you’re not in the mood for polenta, serve the mushrooms and chimichurri over farro, quinoa, or couscous.
Let me know what variations you try!
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